Randall Smith has been a working chef for over 20 years. He is currently Executive Chef at First and Fresh Catering in Washington DC and was formerly the executive chef at fine hotels and clubs in Wisconsin and Illinois. His interest in local, organic and sustainable ingredients grew out of a close collaboration with small farmers in the Midwest where he worked closely with them to work into his menus but also to help them market to consumers. He has written on using local produce for Farmer’s Markets Today, The Rock River Times and has written a cookbook “Farm Fresh Flavors” based on his interests and passion. He has been a tireless advocate for using products from farmer’s markets, CSA’s and local sustainable farms and has traveled in Europe studying the integration and branding of local food into foodservice, and has worked closely with the Central Rivers Farmshed, The Wisconsin Local Food Summit, and the Midwest Renewable Energy Association.