About Chef Kyle Forson

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Culinary Program Instructor at First Coast Technical College

Forson and Chef Anthony Lowman are leading the culinary program that is working hand-in-hand with Nursery Management students to bring the increasingly popular concept of farm-to-table, a movement that promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer.

“They have always worked together but not to this scale,” said FCTC’s principal, Chris Force. “In the past they would get the leftovers from the Agriscience program, but now it’s more intentional.”

Robert King, a lab assistant working in the Agriscience program, said they take the ideas that Forson has and try to grow things that are seen in high-end restaurants and not easily found in grocery stores. Instead of doing typical carrots, for example, FCTC students grow tri-color baby carrots which have a unique sweetness. During fall and winter months, the school will grow 60 varieties of vegetables along with succulents and peppers that are sold to local buyers.

“By having this resource, the students can actually see what the product would look like which helps on the culinary end when they are doing inspections,” said Charles Harper who oversees the culinary program.

Credit: The Saint Augustine Record
FCTC Culinary Program