About Farm to Chef, Inc.

Farm to Chef began in 2004 as a program of Cornell Cooperative Extension funded by a grant from the New York State Department of Agriculture & Markets. In 2006 the program transitioned to a producer oriented corporation with a Board of Directors comprised of farmers, chefs and others committed to promoting local agriculture.

The company is owned by farmers and chefs and it exists to serve farmers and chefs.Farm to Chef markets the products of participating farmers to participating chefs. With one call or email, chefs can order products from many different farms. Farm to Chef coordinates the orders and arranges for weekly delivery directly to the kitchens of New York City restaurants. Farmers pay a percentage of their gross sales for the service.

Farm to Chef never owns the product. Farm to Chef does not buy goods from farmers, and resell those goods for a higher price. Chefs can be assured that they are supporting farmers directly. And farmers have complete control over their pricing.

The identity of the farm is always preserved, so chefs know the name of the farm and the farmer who produced their food. Chefs and farmers are encouraged to talk and meet one another.

Board of Directors:

Glenwood Rowse, Manx Station Farm, President
Pat Sheldon, Sheldon Farms, Vice President
Judith Kleinberg, Secretary
Arthur Place, Witenagemot Farm, Treasurer
Mary Cleaver, The Cleaver Company
Kim Feeney, Top of the World Golf Resort Lake George
Shiela Flanagan, Nettle Meadow Farm

Coordinator:
Amy Thompson
liaison@farmtochefinc.com
518-937-1964

FARM TO CHEF
PO Box 285
Mechanicville, NY 12118

Articles

Local Is Luscious
By Miriam Axel-Lute for Metroland March 2005

Spring / Summer 2005 Newsletter

Winter 2004-2005 Newsletter

September 2004 Progress and Updates
by Judith Kleinberg September 2004

Farm to Chef, Inc. First Order Success!
by Paula Schafer June 2004