Check Out Dawn Broeder’s Story

Today we’d like to introduce you to Dawn Broeder.

Hi Dawn, thanks for joining us today. We’d love for you to start by introducing yourself.
Welcome to Farm Fusion In the Kitchen!

Hi, I’m Dawn Broeder, a Fort Collins native, lifelong farm girl, educator, and culinary enthusiast. I’m the founder of Farm Fusion In the Kitchen – a one-of-a-kind farm-to-table teaching kitchen located on the ranch where I grew up in northern Fort Collins.

In 2016, I made the life-changing decision to step away from my career as a Family and Consumer Science teacher and follow a dream that combined everything I loved: food, farming, and education. I began with a farm-to-table food truck, sourcing directly from local ranchers and farmers. This experience confirmed just how many people were disconnected from where their food comes from—and deepened my desire to change that.

At the heart of my vision was the construction of a teaching kitchen—a dream that became a reality thanks to the generosity of my parents, who allowed me to build on our family’s 1,000-acre working ranch. My dad and brother raise certified organic beef and farm corn and alfalfa, while we also care for free-range chickens and bees, maintain gardens, and produce fresh milk from goats and cows. My goal has always been to use what we grow, raise, or source locally in everything we cook.

Now fully operational, Farm Fusion offers hands-on cooking classes, private events, culinary experiences, and guided farm tours. We teach everything from cheese-making with fresh milk to pasta from scratch, and even old-school skills like sourdough bread. With deep roots in education and a culinary background that includes studies at Johnson & Wales, Escoffier, and The Art Institute, I love helping people—kids, teens, and adults—feel confident and joyful in the kitchen.

Our classes go beyond recipes. They offer a connection to the land, to local food systems, and to each other. Whether guests are harvesting ingredients from our garden, gathering eggs, milking a goat, or rolling out homemade pasta, they’re learning about sustainability, nutrition, and flavor—all while having fun.

New in 2025: Chef’s Table with the Farmer’s Daughter
This summer, I’m thrilled to debut “Chef’s Table with the Farmer’s Daughter,” an intimate culinary experience hosted right at the farm. Guests will enjoy seasonal tasting menus created from ingredients grown or raised on our land, paired with local wine or beer, and served in a setting that reflects the beauty and bounty of Colorado. These events will offer a deeper dive into the stories behind the food, the farms, and the people who make it all possible.

At Farm Fusion, we’re not just cooking—we’re connecting. We’re connecting people to their food, to their community, and to the joy of nourishing themselves and others. Whether you’re joining a hands-on workshop, a custom event, or the new Chef’s Table, you’ll leave inspired, educated, and well-fed.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Like any good recipe, building Farm Fusion has required a few key ingredients: hard work, faith, a dash of creativity, and—let’s be honest—a whole lot of stubbornness.

What’s been smooth?
Word of mouth has been my not-so-secret weapon. I’m lucky to have an incredible community of guests who come back time and time again—and bring friends, family, coworkers, and anyone who will listen to them rave about the food. Many have become more like extended family than customers, and that’s the part that fills my heart.

Our garden has also grown beautifully (pun intended). Last year, we were able to produce and raise the majority of what we used in our classes. There’s nothing quite like teaching someone to make a homemade pasta dish using tomatoes and herbs that were picked just minutes before class started.

And what’s been a struggle?
Oh, where to start? COVID definitely tried to knock us out—we were shut down completely for a while, and it took every ounce of resilience (and coffee) to get back on our feet.

The initial barn build was, let’s just say, an adventure. I had no outside funding—just a big dream and a family who loves me enough to swing hammers and pour concrete on weekends. My parents, husband, kids, and brother all pitched in, and it truly was a labor of love… heavy on the labor.

The liquor license? Well, that’s been like trying to make a soufflé at high altitude with no recipe. After months of jumping through flaming hoops, I’ve decided to take a break from that pursuit. Maybe someday I’ll revisit it, but for now, BYOB is a beautiful thing.

Then there’s the garden. It’s thriving—but only because I’ve developed some serious biceps from hand-watering it every day. We don’t have an irrigation system (yet), so it’s me, a hose, and an endless loop of audio books. My husband, who’s the real MVP in the garden department, also works full-time managing a Walgreens store—so we lovingly call this our “moonlight farming operation.”

Add in unpredictable Colorado weather and you’ve got yourself a real farm-to-table adventure. One hailstorm and your basil dreams can turn into a pesto-less nightmare.

But even with the challenges, the wins have far outweighed the struggles. We’re growing—literally and figuratively—and I couldn’t be more grateful.

Appreciate you sharing that. What else should we know about what you do?
What makes me unique as a chef and owner is that I bring together a lifetime of lessons—from the classroom, the corporate world, and the farm—to create something truly special. Before Farm Fusion, I taught high school culinary students, where I learned the power of patience, humor, and how to make even knife skills fun. As a corporate chef in the commercial kitchen industry, I gained a deep understanding of precision, efficiency, and the importance of doing things the right way—even when no one’s watching.

But honestly? Some of my greatest lessons have come from everyday life on the farm. From stubborn animals and unpredictable weather to learning when to plant (and when to give up and plant again), the farm has taught me to be flexible, humble, and incredibly grateful for the food we grow and share.

I’m most proud that I’ve built this dream from the ground up—literally—without loans or outside funding. My family and I poured our sweat and soul into every board, every fence post, and every row in the garden. Farm Fusion is more than a teaching kitchen—it’s a piece of my heart, and every guest who walks through the doors becomes part of that story.

I love gathering people together. I love watching connections form over simmering pots and freshly chopped herbs. I love sharing the land, the animals, and the lifestyle that shaped me. At Farm Fusion, you’re not just learning to cook—you’re experiencing a little piece of who I am, and everything I believe food can be.

Is there anyone you’d like to thank or give credit to?
There’s no way I’d be where I am today without the incredible people who have supported me along the way. First and foremost, my mom and dad deserve a huge thank you—not only for the land that Farm Fusion sits on, but for their unwavering support and belief in me from the very beginning.

My brother is my quiet rock—always there when I need a hand, a tool, or a quick fix. And then there are my three boys: the hardest-working “free labor” a mom could ask for. They’ve grown up alongside this dream, pitching in whenever and however they can. My oldest is now our resident chicken expert, my youngest is our diesel mechanic and muscle, and my middle son shares my love for the culinary arts. They’ve been my crew, my hired help (when I could afford it), and my biggest cheerleaders.

My niece has stepped into the role of sous chef, dishwasher, and all-around superstar assistant. But if there’s one person who’s been my number-one fan, my partner in every crazy idea, and the glue that holds it all together—it’s my husband. He’s held on for the ride through food trucks, dreams of kitchens in barns that didn’t exist yet, and visions of lush gardens beside the chicken coop. He’s also been known to jump in and do the dishes when someone calls out or when I just can’t justify the cost of extra help that week. Without him, none of this would have been possible. He’s truly the behind-the-scenes hero of Farm Fusion.

Pricing:

• Workshops from $69
• Immersive Cooking Classes from $79
• Farmer’s Daughter Chef Table Events start at $125

Contact Info:

• Website: https://www.farmfusion.org
• Instagram: https://www.instagram.com/farmfusion22/
• Facebook: https://www.facebook.com/farmfusioninthekitchen
• LinkedIn: https://linkedin.com/in/dawn-broeder-05354810
• Youtube: @dawnbroeder4989

Image Credits
Janea Smith Photography
Visit Fort Collins Photography