Exploring Culinary Arts Programs at Public Horticulture Institutions

Demand for food and beverages that are locally grown and made, organic, and nutritious has been on the rise in recent years, and many public gardens are recognizing the interest in and need for programming about these topics. Public gardens are also seeking to reach a diverse audience and culinary programs may help accomplish this goal. This research sought to answer the question, “What do public horticulture institutions gain, if anything, from providing culinary event programs and culinary education programs?” Objectives to answer this question were: to define the variety of culinary arts programs offered at public horticulture institutions and understand how they fit with the mission of each institution; to define demographics of culinary arts program participants at five public horticulture institutions; to understand the difference between culinary programs and other education programs in their effect on membership and feeling of connection to the institution; to determine impact of culinary arts programming on the decisions participants make related to program topics; and to provide best practice recommendations for public horticulture institutions interested in developing culinary arts programs. Interviews were conducted with 32 professionals involved in culinary arts programming at 21 public horticulture institutions across the United States. Surveys were sent to past participants in culinary programs and other education programs through five institutions from the interview group. Results indicate there is a distinct audience who specifically attends culinary arts programs. There are some statistical differences between culinary programs and other education programs in membership and feeling of connection to the institution. Participants in culinary programs were inspired to grow vegetables, herbs, or fruit, purchased locally grown food, and tried new things more after attending a culinary program. Best practice recommendations include considering factors such as available facilities, pricing and supply costs, volunteers, instructors, partnerships, and sponsorships.