Farms: Farm-to-table experience starts with fresh eggs at Greenville culinary program

http://www.vc.edu/ For Chef Mark Bergstrom, Program Director of Culinary and Pastry Arts at Virginia College in Greenville, SC, having egg-producing chickens on campus gives his students another opportunity to compare products from the supermarket with fresh ingredients. Students are able to, for instance, distinguish the fresh eggs from their store counterpart by the thickness, color, and texture of the egg yolk. This is another example of the sustainable, farm-to-table approach that the Greenville culinary school is known for. For information about completing a culinary arts or pastry arts certificate/diploma in just 36 weeks at Virginia College, visit http://www.vc.edu/departments/culinary-art-degrees.cfm. Want to see more from Virginia College? Follow us! Facebook: https://www.facebook.com/VirginiaCollege Twitter: https://twitter.com/VirginiaCollege Instagram: https://instagram.com/virginiacollege/