Allison Hooper, working for the Department of Agriculture at the time, got word of the chef's need. Bob Reese, who was connecting Vermont farmers with local chefs, also for the Department of Agriculture, got Allison's first batch to Chef Flory. Chefs today are far more demanding than they used to be, and as a result, the relationship between chefs and suppliers is at an increased level of importance as the chef strives to put the finest, freshest, highest-quality ingredients on the plate. As a way to ensure the continued establishment and improvement of such partnerships in Vermont, the Department of Agriculture and the New England Culinary Institute established the Vermont Fresh Network.
Chefs showcase the farmers with photos in their restaurants and mentions on the menus.
These chefs support agriculture. They understand the value of family farming and are committed to the landscape. Chefs are also celebrities who influence the consuming public. Chefs help to emphasize the value of agriculture by serving locally grown ingredients. They make the connection between the farmer and their customers real.