Volume
54
Issue
6
DOI
10.34068/joe.54.06.02
Abstract
As part of a larger study designed to explore the gardening practices and educational needs of North Carolina chefs who cultivate restaurant gardens, the chefs' desired areas of knowledge and preferences for delivery of educational material were identified. As a result, a plan for North Carolina Cooperative Extension to use in developing educational programs for this population was completed. This article provides information on this emerging population and focuses on specific techniques Extension might use in developing educational programs that engage this audience.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.
Recommended Citation
Sommerfeld, K., Bruce, J., Jayaratne, J., Chapman, B., & Gunter, C. (2016). North Carolina Chefs Who Cultivate Restaurant Gardens: A Population with a Hunger for Extension Information. The Journal of Extension, 54(6), Article 2. https://doi.org/10.34068/joe.54.06.02
