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an entrepreneur working to connect farmers to chefs, was also interviewed. Questions to him were designed to gauge demand for local food and identify restaurant needs. Comments from farmers who are working to access restaurants are included as well. Issues and Themes Relationships, education keys to success Chefs' awareness of and use of locally -grown products varies throughout both Cabarrus and Mecklenburg Counties. In both counties, chain restaurants are less likely to use locally sourced ingredients than individually owned establishments. In Charlotte, upscale restaurants are the most likely to use local ingredients, although more chefs are becoming interested in serving local food. Students training in the Culinary Program at Charlotte's Art Institute learn about both the values of relying on a local food system and why seasonal menus are important in a required class titled Contemporary Cuisine. The chefs we interviewed have different definitions of local. Some define it as produced within 50 or 100 miles, while some consider anything produced in North Carolina to be local. Others will go outside the state for specific products, especially those they like that are produced by farmers they trust. For the chefs who do use local ingredients, their relationship with the farmer is the key factor in determining whom they buy from. One chef, also a farmer, says "I must meet you, know you and have a relationship with you before I'll buy from you." Once a relationship is established, however, many (but not all) chefs are often willing to be more patient with farmers than with a broad line distribution company. Most chefs are willing to promote farmers by identifying them and their products on the menu or in the restaurant. Conversations revealed that chefs are more likely to use locally- sourced produce than locally - raised meat in their menus. One chef reported he can get high - quality meat products from a broad line distributor— regardless of where it is produced for half the price it costs him to purchase locally raised meat products. And he adds, "At least with produce, you pay more for it, but the flavor is so much better, it can be worth it." Another chef adds that public education is critical when using local ingredients. "If you charge your customers more, you need to explain why. The good news is that when people see how hard the farmers work, and how hard the chefs works, it's not as big a problem." Chefs need to be educated about local food as well, especially the products that are available. One new Concord chef reports that it's easier not to buy local food, because broad line distribution companies contact restaurants to find out what products they need, while local producers and distributors do not. "I'm interested in learning about and buying local, but I need to know what's available. There's nobody really pushing local, and if nobody's asking you to do local, you don't." 17 Attachment number 1 1 -1 Page 252