Farm to Fork:
Junior Chef Challenge

April 10, 2027

FARM FRESH FOOD ・ LIVE MUSIC ・ FARM TOURS ・ KIDS ACTIVITIES

The Farm to Fork Junior Chef Challenge is a lively fundraising event pairing 4 youth competitors with Central Texas chefs to create dishes using Hope Full Farm’s organic produce. This family-friendly event benefits Hope Full Farm’s mission to fight childhood hunger through regenerative agriculture.

2027 Junior Chef Application

Calling all young chefs ages 12 to 17! Apply for the chance to work one-on-one with one of Austin’s top chefs and compete in the 2027 Farm to Fork Junior Chef Challenge.

Apply Now

2027 Chef Mentors

Comedor
Award-winning Chef Philip Speer is the chef behind Comedor, where modern Mexican cuisine is shaped by Texas influences and a commitment to organic and sustainably sourced ingredients. A four-time James Beard Award semifinalist for Outstanding Pastry Chef, Philip has helped earn Comedor national recognition, including Best New Restaurant honors from Texas Monthly, Esquire, and Robb Report, as well as recognition from the MICHELIN Guide.

Suerte and Este
Chef Fermín Núñez is the chef behind Suerte and Este and one of Austin’s most celebrated culinary voices. He was named a Food & Wine Best New Chef in 2021 and a 2024 James Beard Award semifinalist for Best Chef: Texas. Known for bringing together the flavors and techniques of Mexico with locally sourced Texas ingredients, his cooking has earned national attention from The New York Times, Bon Appétit, Netflix, and more.

Emmer & Rye
Chef Alexa Mejia is Chef de Cuisine at Emmer & Rye, where she leads and mentors the culinary team behind the restaurant’s acclaimed, sustainability-focused menu. A Culinary Institute of America graduate, she has been recognized as a two-time CultureMap Rising Star Chef nominee and an Austin American-Statesman 'Best of' Sous Chef of the Year nominee. Emmer & Rye has also earned a MICHELIN Green Star and Bib Gourmand.

Épicerie
Chef Kate Schwarzlose is Chef de Cuisine at Épicerie, bringing experience from acclaimed kitchens across Texas, Louisiana, and France. Her career includes time at the historic Brennan’s in New Orleans and as Executive Sous Chef at Lutie’s at Austin’s Commodore Perry Estate. Her background in French and Louisiana cuisine brings a thoughtful, seasonal perspective to the Épicerie kitchen.