June 11, 10am–11amWhere
Blackfork Commons 12 W. Main St., Shelby, Ohio 44875
Hazelgrove Farm Bureau Community Council is proud to announce one of its own members will kick-off the 2016 Farm to Plate sessions. Chef Carrie Bisel will be featured June 11 at the Shelby Farmers Market. She is a recent graduate of the Midwest Culinary Institute at the Cincinnati State Community and Technical College.
Chef Bisel reports that as long as she can remember, she has loved to cook. She learned some things while in 4-H, but most of her experience comes from her family life where she helped her mom with the meals, tending a very large family garden, and canning and freezing the produce. Carrie reports she tries to follow her mom’s lead and has a large garden, preserves her produce, and raises chickens for eggs and meat.
Before becoming a chef, Carrie worked for 21 years with the Miami Systems in Shelby. Carrie moved with the company when they left Shelby to Blue Ash, Ohio (a suburb of Cincinnati). When Carrie’s daughter graduated from high school, they started to look for further schooling. One of the places they toured was the Midwest Culinary Institute at the Cincinnati State Community and Technical College. Brittany chose to go to a different school; but Carrie applied to the school and decided to follow her own dreams. Chef Bisel held a co-op job during schooling, at the Heritage Country Club while still working full time. She reports that the co-op experience it was excellent for learning techniques, seeing a wide type of cuisine, and helping with different occasions and sizes of events.
After receiving her degree, Chef Bisel returned to Shelby to be near her family. She has a small farm that she is developing to grow produce, eggs, and chickens for meat. She plans to eventually be able to participate as one of the farmers at the Shelby Farmers Market.
Chef Carrie reports that “she tries to follow organic practices and to grow the best food.” Organic means that the farm has to be grown under exact standards, must be officially certified and continuously record these practices. She also reports that she tries to follow some of the gardening methods of gardener Paul Gautsic: building the soil, adding nutrients, and retaining water in the soil all naturally. Chef Carrie’s philosophy: To live off the land and to the best of her ability to leave the land better than when she started.
Chef Carrie currently is a cook at an assisted living facility. She has done some catering events such as small dinner parties, graduations, and a wedding.
Brought to the community by the Hazelgrove Farm Bureau Community Council, the Shelby Farmers Market, Richland County Farm Bureau, Shelby FFA, Shelby Foundation, Richland County Creating Healthy Communities, and Richland Community Development Group, the 2016 event series at the Shelby Farmers Market will feature five additional local chefs preparing foods while sharing cooking tips and menu ideas to help maximize the use of seasonal, local foods. The program is provided at no cost to attendees.