Milk me.

Elliott Bay Café ’s Zephyr Paquette and Arthur (Zack) Chamberlain, sous chef at Taste, are this year’s recipients of the Seattle Chefs Collaborative scholarship to attend the Quillisascut Farm School.

“Among our qualified candidates, the committee felt that Zephyr and Zack had backgrounds that would give them a basic understanding of what to expect at the Quillisascut Farm Schools and futures that would enable them to share their education with fellow chefs, co-workers, and employees,” Seth Caswell, Seattle Chefs Collaborative president, said in an e-mail. “It is essential that the scholarship recipients demonstrate leadership qualities in their kitchen.”

During their stay Paquette and Chamberlain will learn how to care for small livestock, milk goats, and make various types of cheese. They will also aid in gardening, composting, and building vegetable beds, and visit other area farms to learn about pastured poultry, organic orchard cultivation, and beekeeping and honey production.

The culinary program was created in 2002 to help foster relationships between local farmers and chefs and for culinary professionals to learn the origins of sustainable food.

Other Seattle restaurants that have sent chefs to Quillisascut include Café Juanita , Canlis, The Herbfarm, Le Pichet, and Rover’s.

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