Root to Table’s mission has always been clear: strengthening local food systems and elevating Appalachian cuisine. A vital part of that mission is preparing the next generation of chefs, farmers, and food artisans who will carry the region’s food culture forward. That’s why Root to Table is proud to partner with Blue Ridge Community and Technical College (BRCTC) Culinary Academy, an educational partner dedicated to shaping tomorrow’s culinary leaders.
Together, Root to Table and BRCTC are cultivating a future where culinary students embrace sustainability, hospitality, and the traditions of Appalachia.
How the Root to Table and BRCTC Partnership Began
The collaboration between Root to Table and BRCTC grew out of shared values, including a deep commitment to elevating local food culture and equipping students with the skills to thrive in real-world culinary careers.
Root to Table was inspired to involve culinary students and schools to foster deeper connections between emerging talent and seasoned professionals, and ensure the next generation understands sustainability, hospitality, and regional food traditions.
BRCTC students are regularly integrated into Root to Table’s Culinary Series events, including chef-led dinners, seasonal festivals, and community initiatives, making this partnership an active part of the academic calendar and internship programs.
Empowering Culinary Students Through Hands-On Experience
At Root to Table events, BRCTC students aren’t just observing – they’re in the kitchen and on the floor, learning by doing. Students gain hands-on experience through:
- Working alongside top chefs at live culinary events
- Preparing dishes, plating meals, and serving guests
- Participating in mock interviews, panels, and competitions
The benefits for students go far beyond the classroom, including:
- Essential Employability Qualities (EEQ) Certification™, demonstrating communication, professionalism, and adaptability
- Networking opportunities with chefs, farmers, and food artisans
- Exposure to high-pressure environments that prepare them for leadership roles
Many students share that Root to Table experiences increase their confidence, sharpen their career goals, and give them a competitive edge in job interviews.
Enhancing Education and Career Preparation with Root to Table
Faculty at BRCTC see Root to Table as an invaluable extension of classroom learning. The partnership bridges theory and practice, helping students apply their knowledge in professional, real-world environments.
Through Root to Table, students get to practice core elements of their curriculum, including food costing, sanitation and culinary artistry, while also learning lessons that can’t be taught in textbooks, such as:
- Professionalism under pressure
- Real-time collaboration with chefs and farmers
- Storytelling through food and hospitality
This immersion ensures graduates are not only technically skilled, but also industry-ready.
Impact on the Local Food System and Appalachian Food Culture
The Root to Table–BRCTC partnership extends beyond education. It also works to strengthen the region’s food culture by:
- Connecting students with local farms and sustainable sourcing practices
- Spotlighting seasonal Appalachian ingredients in live events
- Reinforcing a strong regional culinary identity rooted in heritage and sustainability
By cultivating talent through these experiences, the partnership helps preserve and elevate Appalachian food traditions for generations to come.
Growing the Partnership: What’s Next?
This collaboration continues to grow with exciting plans on the horizon, including:
- Expanding internship opportunities
- Deepening chef mentorship programs
- Increasing student involvement in community food initiatives
The broader community also plays an essential role. Chefs, restaurants, and businesses can support students by:
- Offering internships, scholarships, and job opportunities
- Serving on the Culinary Academy Advisory Council
- Engaging directly with Root to Table events and programs
Students have already left a mark at celebrated venues like The Bavarian Inn, proving that these opportunities create lasting impact.
Honoring Emerging Culinary and Agricultural Changemakers
The partnership between Root to Table and BRCTC Culinary Academy is more than an educational collaboration; it’s an investment in the future of Appalachian food culture. Community members, chefs, and businesses can join the movement by supporting internships, attending events, or serving in advisory roles. Contact us to help strengthen local food systems and cultivate the next generation of culinary leaders.