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Fields to Forks: Building Local Food Partnerships

• Tuesday, April 21, 2026, 8:30 AM - 1:00 PM

Workshops for Farmers, Chefs, and Food Professionals to Strengthen Regional Food Partnerships

Join us for a FREE half-day conference from 8:30am-1pm at The Arnold House. 

Lunch and light refreshments will be provided.

Registration is required.

Join us for Fields to Forks: Building Local Food Partnerships, a dynamic half‑day conference designed to strengthen connections between farmers, chefs, restaurants, and food professionals across our region. This interactive event brings together leaders in agriculture and hospitality to explore how local farms and culinary businesses can collaborate to build a stronger, fresher, and more resilient food system.

Held in person at The Arnold House, the morning features two concurrent workshop tracks—one tailored for chefs, restaurant owners, and food service managers, and the other designed specifically for farmers and food producers interested in selling to restaurants, hotels, and institutions.

Participants will learn directly from experts about:

• Sourcing and cooking with seasonal, local ingredients
• Building successful farm‑to‑restaurant relationships
• Wholesale readiness, pricing strategies, and food safety
• Menu innovation using regional products
• Logistics, communication, and best practices across the supply chain

This free event includes structured networking, hands‑on activities, and access to practical tools such as seasonality charts and purchasing templates. Attendees will also enjoy a locally sourced lunch, offering a dedicated time for farmers, chefs, and hospitality professionals to connect, exchange ideas, and explore opportunities for collaboration.

Whether you’re a producer looking to expand into wholesale markets or a chef eager to deepen your local sourcing, Fields to Forks offers practical strategies, valuable networking, and real‑world insights to support success in the regional food economy.

Track #1- Geared for chefs, restaurant owners, and food service managers

Workshop #1: “From Farm to Fork: How to Source Locally and Seasonally”

Teacher: TBD

Topics:

• Understanding local farm production cycles and seasonality
• How to build relationships with local farmers
• Ordering systems, delivery logistics, and communication best practice
• Benefits of sourcing locally (marketing, freshness, sustainability)

Partners: SUNY Sullivan Culinary Program, Local Farms, Catskills Food Hub, Hudson Harvest

Workshop #2: “ Building a Local Menu: Culinary Innovation with Regional Ingredients”

Teacher: Shane Nollinger -Professional Chef and Restaurant Owner

Topics:

• Menu Planning around seasonal Availability
• Creative use of local ingredients
• Collaborating with farms for special events or limited time menus
• Case studies form successful farm to table restaurants

Track #2- Geared towards Farmers, food producers, and farm managers interested in selling to restaurants, hotels and institutions.

Workshop #1: “Ready for the Table: Wholesale Success and Food Safety form Farm to Restaurant Sales”

Teacher: Michelle Proscia, CCE Extension Specialist 

Topics:

• Understanding the expectations of chefs and hospitality buyers
• Wholesale pricing strategies and packing standards
• Seasonality and crop planning for consistent supply
• Food safety protocols and certifications (GAP, ServSafe, FSMA)
• Delivery logistics, communication, and invoicing best practices
• Building long-term relationships with chefs and food service managers

Fee

FREE!

Register

https://pub.cce.cornell.edu/event_registration/main/events.cfm?dept=248

Location

839 Shandelee Rd
Livingston Manor, NY 12758

Last updated March 25, 2026