Daniel Clements: Gardens our ‘primal connection’ to the land
June 08, 2022

June is here and at Georgian, and our cooks and hospitality students are already well into the summer semester.

In his latest column, Chef Technologist Daniel Clements talks about the field to fork movement which was sparked by the desire of chefs and cooks to reconnect to the food and ingredients and to understand each of them on a different level.

Read Daniel’s full column in Barrie Today.

Three people working in a garden that is fenced in by a black chainlink fence. There is a building in the background.
A smiling man with a beard wearing glasses, a white chef's hat and uniform