Chef Brett Vibber, of WILD Arizona Cuisine, is a bit out of the box to most but it seems to pay off in the end! He roots around in the dirt of the Arizona forests to find mushrooms and berries and somehow manages to harvest fruit from the tip-tops of huge Saguaros. He takes pride in ordering the full animal so that he can honor it and use every piece the way the natives did before us. His bonds with his farmers and suppliers run so deep that chef trades in his knives each summer for a commercial salmon fishing vessel. Doing this gives Chef Brett a chance to know exactly where his food is coming from so that he is able to use his creative mind to cultivate fresh, mind blowing flavors and combinations that no other could do. Being out of the box is the only way to be for Chef Vibber and he leads his crew with passion that is hard to find elsewhere!
Giving these experiences fun names makes exposure to them even more fascinating. We call this one the Happy Belly Project. Working side-by-side with industry leaders, our youth learn about the people and where food actually comes from, what balanced nutrition looks like, in-restaurant and catering service options as well as how to prepare specific dishes and serve them. Our participants experience culinary and hospitality awareness, catering, home economics, farmers market, life skills of eating healthy and event planning.
Dan & Tara Moncrief
A Taste of AZ
Hummingbird Tiny Home Inn
Cristina Beloud Brown
Gary Lee Mitchell Jr.
Scott-Foundation.org | P.O. Box 4927 Cave Creek, AZ 85327