Chefs, Local Farms and The Farm to Table Movement!
Cooperative will be a body that seeks to actively
promote the health and prosperity of South Central Texas farms through an innovative approach to
(and inspired by) the "Farm to Table" movement. We recognize the value of strong agricultural
systems and wish (want) to support those systems and the farmers that manage them. We envision the
cooperation between Chefs and Farmers to be a cyclical relationship in which both
parties collaborate to ensure the success of the other.
We, as Chefs, want to "give back" to the Farmers; not only through the purchasing of their goods,
but also through the systematic return of all proceeds collected from a series of events designed
to showcase the bounty of local farms. The funds generated at these events will help to energize
the local farmscape to rebuild, renew, and return to us unsurpassed product from the Texas soil. In
turn, we value the input and expertise of the farmers in their knowledge of seasonal products. We
seek to utilize them in the development of fresh, sustainable, and cost effective menus that
highlight the seasonal harvests they produce for our use and that of the general
consumer. The cooperatives between farmer helping chef, and
chef helping farmer, will breed a new revolution in the farm to table movement; a new, true
CO-OPERATION for the cause of Chefs and Farmers alike.
Chefs, will strive to plow the way for Chefs and Farmers to build long-lasting cooperative
relationships. As Chefs, we will plant the seeds of growth with local farmers and ranchers by
buying local to develop strong farms, strong products, and wonderful seasonal menus. We will
grow and nourish the roots of the Chef-Farmer relationship by promoting their product, venue, and
growth through our restaurants, events, and support of the south Texas Farm to Table
movement. We will harvest the bounty of the Chef-Farmer relationship by paying our respects
to them through our dishes and cuisine by the use of fresh, local, and sustainable products that
are featured on seasonal menus. We will respect the Chef-Farmer
relationship and feast on the fruits of our labors.