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Future Chefs from Kendall College Immerse Themselves in “Farm to Plate” at Southern Illinois U. CHICAGO, November 12, 2009 – Crop and dairy production, animal husbandry, aquaculture and more were on tap for seven bachelor’s-program students from Kendall College’s School of Culinary Arts, who visited farms owned and operated by Southern Illinois University’s College of Agricultural Sciences in Carbondale (SIUC) for a week in September. The immersion in food harvesting and processing was the second-annual collaboration between Kendall and SIUC. “Students experienced first-hand how raw food products are grown, raised, harvested and processed for consumption,” says chef-instructor Dana Cox, who organized the tour. “The Kendall group was exposed to conventional production methods that value efficiency, as well as family-operated, small-scale producers who utilize organic practices and focus on niche markets that appreciate the investment required in those methods.” For example, a visit to a
