Daniel Clements: Gardens our ‘primal connection’ to the land

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.