The farm-to-table trend has quickly moved beyond fad to a fundamental culinary principle. Events like the recent 'Chefs for Louisiana Cookery' sponsored by the James Beard Foundation highlighted the commitment of Louisiana's chefs and farmers to preserving U.S. and local resources. Executive Chef Darin Nesbit, a notable culinary figure with Dickie Brennan's Steakhouse, Palace Cafe and Bourbon House restaurants in New Orleans and Rice Farmer Jimmy Hoppe of Hoppe Farms in Iowa, Louisiana were among the many chefs and producers who demonstrated how the state's agriculture is an essential part of the cuisine. Read more about their perspectives from the farm-to-the-table.

• Member of Louisiana Agriculture Commodities Commission for 24 years
• International Rice Farmer Honoree (2007)

• Culinary team member that led Commander's Palace to be named Outstanding Restaurant in America from the James Beard Foundation.
• Kendall College of Chicago Graduate

This may sound cliché, but freshness. Louisiana farmers pick produce at its peak, and get it to us shortly thereafter. We're also blessed with a long growing season, so year round we're able to get quality, local produce.

How has the farm-to-table trend changed your perspective on rice and the efforts among chefs to highlight the highest quality U.S. ingredients?

It's wonderful having the support of the culinary community because it helps increase awareness of preserving our resources. Their dedication to use local/U.S. ingredients like rice, allows us to grow multiple varieties and develop new ones, including the new aromatic varieties, helping to meet demand for specialty types.

How do you utilize local ingredients like rice to support your customers growing demand for more global complex flavors?

I've worked with Dickie Brennan for years, and he and his family have taught me the value of taking classics and adding our own Creole twist. A classic dish earned its title for a good reason, right? One example of this is our Rice Calas… a traditional New Orleans fritter made of rice, flour and sugar, deep fried and dusted with powdered sugar. At Bourbon House we've elevated this classic by garnishing it with a chocolate chili bourbon sauce making it our own special dish.

How can farmers support culinary innovation to generate increased interest by chefs and usage of U.S. ingredients?

It's important for farmers to be aware of food trends and as a result increase innovation in agricultural production so that products meet the needs of consumers and chefs. One example is the marketplace demand for new flavors and ethnic foods. For rice this meant dedicating resources to developing a new jasmine-type rice variety called Jazzman rice. Chefs no longer need to rely on imported types of jasmine rice when it is grown right here. Jazzman rice was introduced this year to rave reviews.

What aspects of Louisiana's cookery, culture and agriculture have shaped your culinary success?

All of it. Many years ago, I went to Jazzfest and was exposed to the foods of Louisiana, including fresh crawfish, and almost immediately went home to pack my bags and move to New Orleans. Once settled, I started working at Commander's Palace. I was working under the best chefs using the best local ingredients. From seasoning to seafood, Louisiana brings the flavor!

As a third-generation rice producer, how has the popularity of Louisiana cuisine affected farmers?

Over the years, local farmers have seen a growing appreciation for the foods of Louisiana. Once just a regional specialty, it's grown to be appreciated across the country and around the world. Creole and Cajun foods are ideal ways to appeal to customers looking for more authentic cuisines utilizing local/U.S. ingredients that are full of character. It's fulfilling to know that your hard work and dedication in producing high quality crops are appreciated on many levels.

Both of you are recognized as leaders in your field. What advice do you have for the next generation of farmers and chefs about the importance of the farm-to-table connection, preserving our resources and remaining innovative?

Nesbit: Everyday I'm in the kitchen teaching aspiring chefs. I stress to them the importance of buying local and developing relationships with farmers. It's getting increasingly harder for farmers to make a living, and we need to show our support and value what they produce. And we need to cherish our heirloom varieties. They may not always be the prettiest but they're the tastiest. In the words of my dear friend Poppy Tooker, "we need to eat it to save it."

Hoppe: Be aware of the critical role farmer's play in providing the best possible products for chefs and consumers to experience with respect to the environment. This helps deepen the connection between the farmer and the people who are nourished by the foods we produce. Also, look to the future and experiment to find what makes your products unique. It is very rewarding to bring something new to the marketplace for everyone to enjoy.

What did you learn from the 'Chefs for Louisiana Cookery' event after teaming up with the people who grow, fish, harvest, produce and cook the ingredients that make Louisiana's cuisine famous?

Nesbit: After working with Jimmy Hoppe and Jeff Durand, I learned about the vast number of varieties of rice grown here in Louisiana. It's impressive how many different kinds our state produces! Learn more about key rice producing states.

Hoppe: I definitely learned that passion is the underlying element that brings us all together. After working with great chefs like Darin Nesbit and others, there's a common bond we share in our commitment to bringing quality and creativity to the table.

What's the one ingredient your kitchen will never be without and why?

Nesbit: Trinity onions, bell pepper and celery. These ingredients are the basis for Louisiana cuisine…gumbo, jambalaya and etouffee to name just a few. USA Rice recipes for these culinary staples: Seafood Gumbo, Crawfish Etouffee and Creole Jambalaya

Hoppe: Well I would be lying if I didn't say rice! It's an important part of the culture and it's on our table every day along with other local fresh ingredients.