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Lyndon Virkler

Lyndon Virkler

Chef Lyndon Virkler is dean of faculty at New England Culinary Institute. He holds a Master’s Degree in Adult and Higher Education from Vermont College of Union Institute and University, a BA in American Literature from Middlebury College, and an Associates of Occupational Science from The Culinary Institute of America. Since joining New England Culinary Institute in 1988, Chef Virkler has been active in a number of issues related to food and agriculture. He is a founding member of the Vermont Fresh Network and the Vermont chapter of Chefs Collaborative. He currently serves as co-chair of the food education committee of the Central Vermont Food Systems Council, an organization focused on developing a sustainable food system within Washington County. He is an avid skier, home gardener, and composter and has been involved in incorporating the sustainable food systems component into New England Culinary Institute’s curriculum. He has also worked on a number of recipe development projects for food companies including Bruegger’s Bagels, Cabot Cheese, and the Vermont Apple Grower’s Association. Lyndon lives in Waitsfield, Vermont with his wife, Joanne, and has two daughters and two grandchildren.

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Lyndon Virkler Events

August 13th, 2017 - 1:00 pm

Lyndon Virkler at NOFA SUMMER CONFERENCE

Location: NOFA SUMMER CONFERENCE, Amherst, MA | Authors: Lyndon Virkler

Sunday, 1-2:30 PM Lessons From the Vermont Fresh Network This workshop is for farmers who wish to improve their sales to local restaurants, schools and institutions. As the Farm to Table movement has grown, the challenge for both producers and chefs has been how to connect and develop mutually beneficial relationships. We will review challenges, opportunities and available resources. Lyndon Virkler: Dean of Faculty, NECI; co-author of Farm to Table, The Essential Guide to Sustainable Food Systems.

Category: Food & Drink | Farm & Garden | Business & Economy

Book: Farm to Table - The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers 

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