Victoria Brown and Brenda Madden work together in the kitchen at Kennebec Valley Community College Culinary School. The two were making sweet and savory crepes.
Katherine Creswell, farm manager at Kennebec Valley Community College, prepares the outdoor wood-fired oven students use for cooking.
April Hatch makes garlic and parsley pasta at Kennebec Valley Community College’s culinary school.
Sheep are raised at KVCC's Hinckley location where the culinary program focuses on sustainable agriculture for farm-to-table creations.
Students aqt the school in Hinckley cook with produce and meats raised on the college’s certified organic farm, the first of its kind in Maine. Creswell is the farm manager.
Hatch's garlic and parsley pasta is made with ingredients grow on campus. Farm manager Katherine Creswell said other ingredients available to students include kale, broccoli, scallions, cilantro, spinach, beet greens and chard.
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