Black farm-themed design with yellow text that says "FARM TO FORK" at the top and "HOPE FULL FARM" at the bottom. In the center, there is a carrot illustration, and a yellow root vegetable with green leaves and a butterfly on top of it.

April 11, 2026

11am - 2pm

The Farm to Fork Junior Chef Challenge is a family-friendly fundraising celebration that brings together youth talent, local chefs, and community change-makers for a day of food, fun, and impact. Junior chefs will team up with acclaimed Central Texas culinary professionals to create farm-inspired dishes using organic produce grown at Hope Full Farm.

Chef Mentors:

Fiore Tedesco (L’Oca D’Oro)

Edgar Rico (Nixta Taqueria)

Sarah McIntosh (Épicerie)

Michael Fojtasek (Olamaie)

In addition to the Junior Chef Challenge, guests will enjoy live music, farm tours, kid-friendly activities, and delicious bites—all while supporting Hope Full Farm’s mission to combat childhood hunger and support the next generation of regenerative farmers.

October 1 Press Release

Get Notified When Junior Chef Applications Go Live

Want to apply (ages 12–17) or share with a student? Enter your email and we’ll notify you when applications go live.

Support our mission and be part of the Farm to Fork Junior Chef Challenge!

Sponsorship opportunities are now available—support food access, youth education, and community impact.

Become a Sponsor
Individual Tickets

Meet our Chef Mentors

A man with a beard and tattooed arm, wearing a pink and white striped shirt, standing with arms crossed against a colorful background of yellow, red, and black sections.

  • L’Oca D’Oro, Bambino

    Fiore Tedesco is the award winning Chef and Owner of L’Oca d’Oro in Austin, Tx. where he has immersed into thoughtfully crafting a daily menu celebrating the bounty of ingredients of central Texas while paying homage to his Italian American roots. Influenced in his early days by his grandmother followed by stints at Gramercy Tavern in NYC, Roberta's in Brooklyn, and Austin's Franklin BBQ and Bufalina, he co-founded L'Oca d'Oro in 2016. Tedesco's culinary prowess has earned numerous accolades, reflecting his commitment to community service, fresh ingredients, and excellence in both fine dining and casual fare.

Smiling young woman with blonde hair wearing a checkered apron over a white t-shirt.

  • Épicerie

    Sarah McIntosh is chef and owner of Épicerie in Austin, Texas. Raised in a food-oriented family, celebrations were often met with great food and wine. It’s where Sarah’s culinary creativity was born. Inspired by her experiences, she decided to take her passion to the next level and attend culinary school. At Le Cordon Bleu Culinary School in Austin, Texas, she honed her skills and graduated first in her class. During her ten-year tenure in kitchens, Sarah worked at Thomas Keller’s renowned Bouchon and Ad Hoc in Yountville, California, and served as the sous chef at Austin’s beloved Olivia restaurant.

Smiling man with a beard wearing a gray t-shirt and an apron, standing against a yellow and white background.

  • Nixta Taqueria

    Edgar is a James Beard Award winner for Emerging Chef, a TIME 100 recipient, a Food & Wine Best New Chef, winner of Food & Wine Best New Restaurant, a Culinary Corps Ambassador for the U.S. State Department, and proud World Central Kitchen member. He aims to transform the landscape of what Mexican-American cuisine can be by providing imaginative creations that are steeped in technique, history, and a maíz revolution. Edgar is the current co-owner and chef of the nationally acclaimed Nixta Taqueria in Austin, Texas.

A man wearing a cap, apron, and beige T-shirt, smiling, standing behind a counter with condiments.

  • Olamaie, Maie Day, Gimme Burger

    Chef Michael Fojtasek has spent a lifetime thinking creatively about food. After several years working at various restaurants, Fojtasek opened the Southern restaurant Olamaie in Austin in 2014, named in honor of his grandmother, “Big Ola,” and was named one of Food & Wine magazine’s “Best New Chefs” in 2015. He was a James Beard Award finalist for “Best Chef Southwest” in 2018, 2019, and 2020. In 2022, he opened chophouse Maie Day at Austin’s South Congress Hotel. In 2024, Olamaie received a Michelin star, and Maie Day was recognized as a Michelin Guide Recommended restaurant.

Group of children and adults sitting outdoors on a wooden deck, listening to a man standing in front of a rural landscape with trees and a dirt road, during a sunny day.
A person playing guitar and singing into a microphone on an outdoor stage with a tent overhead and greenhouse in the background.
A young woman standing in a farm field holding a carrot in her right hand, wearing a gray t-shirt, black jeans, a beige cap, and black sneakers, smiling and celebrating.
A group of people, including men and women, walking and listening to a guide in a garden or farm with trees and plants, under a blue sky with scattered clouds.
Children picking peaches from a tree in a garden.
Close-up of tall green grass and leafy plants on a farm field, with a pathway on the right side.
Person holding fresh purple beans in a farm field during sunset.
People sitting at a long table on a wooden outdoor patio with a view of trees and blue sky, some wearing hats, during daytime.
Group of six people, including children and adults, planting or tending to a garden on a sunny day, with trees and garden tools in the background.
People sitting at tables under a yellow canopy outdoors, with some children and adults, engaging in arts and crafts activities, with a white tent and greenhouses in the background.
Person holding a colorful Swiss chard leaf with green, red, and yellow stalks. The background shows straw mulch and other leafy greens.
People harvesting carrots in an outdoor farm field.
A garden with various plants, flowers, and shrubs surrounded by a rock border, in front of a modern gray building with white trim and a raised wooden deck. There is a green house in the background and overcast sky.
A lush vegetable farm with rows of green plants under a bright blue sky with scattered clouds, surrounded by trees and a building in the distance.
A group of people walking through a sunflower field and a garden with green plants under a partly cloudy sky.

A Community Nourished

“The generous produce donations from Hope Full Farm make a direct impact on the families we serve at Helping Hands. Access to fresh produce isn’t just about food—it’s about providing the nourishment families need. We are blessed by this community partnership, as together we’re helping to fill our neighbors' plates with the best of what nature has to offer.”

— Deb Cluchey, Dripping Springs Helping Hands

“Volunteering at Hope Full Farm has completely changed the way I think about how food is grown. I had no idea how much care and work went into it. Seeing the farm grow and learning about regenerative farming firsthand has been incredible—and being part of a mission that supports children and families makes it all the more meaningful.”

— Makenzie Roland, Volunteer

“Through our partnership with Hope Full Farm, we’re able to distribute hundreds of pounds of fresh, local produce to families every month. For many, this is their primary source of fruits and vegetables for the week and they tell us how much they rely on it not just for the quality, but because it helps them put enough food on the table. Consistent access to fresh produce supports better nutrition, reduces financial strain, and brings much-needed stability. Hope Full Farm makes this possible, and we’re deeply grateful for their partnership.”

— Lindsay Snowden, Sunday Lunchbox