GUIDELINES for CHEF DEMOS AND EDUCATORS

We want our customers to use and understand our vendors' offerings as much as possible. There can be a gap between the products offered at our Market and our customers' experience with them. It is seen with less well-known produce, less popular cuts of meat or even uses for a common item like honey.

To help bridge the gap, the Copake Hillsdale Farmers Market is interested in working with local chefs, educators and food producers. We envision lively, interactive sessions and informative demonstrations, using actual products from the Market.

Guidelines:

  • Guest Chefs will coordinate all details of their appearance with Laura Griffin, a member of the Steering Committee responsible for this program.
  • One week before the scheduled date, the Guest Chef will decide with Laura which ingredient they will be using, and the needed quantity. The selection is based on availability and interest. Arrangements will be made to have that ingredient available on the scheduled date. The vendor(s) will donate the item up to $10 value with a $20 cap for the season.
  • The Guest Chef will bring with them at least 10 copies of the printed recipe or instructions for their demo, and will make them available electronically to Laura for use on Facebook and/or our weekly newsletter (with credit to the source).
  • The Guest Chef should be prepared to hold their demo or workshop from 10-12, the busiest hours of the market. You may arrive any time after 9AM to begin your setup.
  • The Market will provide a table, signage, a trash barrel, sampling cups (soufflé cups) and access to electricity, . All other materials are up to the Guest Chef to provide(tablecloths, paper towels, water for cleaning, sampling items that they may want to use besides the soufflé cups)
  • The Guest Chef may display signage and bring business cards to distribute. No overt promotion should take place, such as booking catering dates or distributing coupons.
  • In keeping with the educational nature of the Guest Chef program, no sales are permitted.
  • The Guest Chef will be promoted in several ways.The sessions may be videotaped and shared via our YouTube Channel, Facebook page and newsletter along with the Guest Chef name, organization and recipe/instructions.

Interested Guest Chefs and Food Educators should contact Laura Griffin ().