Chefs commit to long-term relationship with local foods

Tennessee restaurants are betting that the national locavore movement is here to stay, with some establishing their own gardens and increasing purchases from local farms. Chef Tyler Brown of the Hermitage Hotel's Capitol Grille founded a farm to seasonal vegetables for the restaurant while chef Jeremy Barlow publishes the amount of miles his ingredients traveled to his sandwich shop.

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Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations