Farmer’s Blog: Farming, Vegetables & Life on the Farm
Welcome to The Farmer’s Blog
Farming is more than planting a seed and waiting for something to grow. It is a daily conversation with the soil, the seasons, and the people. Here, we share stories from The Chef’s Garden in Huron, Ohio, along with lessons from more than 40 years of growing specialty vegetables for some of the world’s finest chefs. From regenerative agriculture and soil health to seasonal vegetables, family traditions, and the people behind the food,
Innovation
In Agriculture
We’re honored to announce the first North American commercial deployment of RHIC (Robot of Human-Inspired Cultivation), Agripass’ Human-Inspired Physical AI platform, at The Chef’s Garden!
Regenerative Agriculture
Agricultural Research: Leading Us Forward
The future of The Chef’s Garden is in our research. Early in 2019, we opened our brand-new agricultural research facility, located on-site, to expand our team’s ability to use new light-intensity spectrum equipment and more to study how to...
Know Your Context: Why Every Farm (and Kitchen) Is Unique
Context is an integral part when it comes to understanding anything in our lives, whether that be personal relationships, work or even your own kitchen. On our farm, context plays a vital role. Every decision we make has to lead back to better...
Regenerative Agriculture at The Chef’s Garden: Exploring Permaculture
At The Chef’s Garden, we are deeply committed to farming practices that deliver the highest quality produce while, at the same time, nurturing the earth. Guided by a passion for continual improvement, we embrace innovation, draw wisdom from both...
Chef & Farmer
Chef Spotlight: Arron Gonzalez at Kai Sheraton Wild Horse Pass
Chef Arron Gonzalez of Kai at Sheraton Wild Horse Pass didn't initially have a linear journey into the culinary world. But as he found his way into the kitchen and developed a deep appreciation for the craft, he uncovered his passion for the art of...
A New Hue to Culinary Experiences with Chef Jamie Simpson
A Note from The Culinary Vegetable Institute's Executive Chef, Jamie Simpson: Catering and banquets, as a general understanding, shares a common European influence across hotels and event centers globally. Close your eyes and paint that picture....
Chef Kwame Onwuachi: A Bold Take on Peak Season Cucumbers
Kwame Onwuachi is a James Beard Award–winning chef, restaurateur and author known for his dynamic, culturally driven cuisine. From his formative years in the Bronx and Nigeria to the kitchens of Per Se and Eleven Madison Park, his career is a...