by Chef's Garden | Oct 26, 2021 | Food and Sustainability
Using every part of a vegetable, from root to tip, is a core principle at the Culinary Vegetable Institute. Executive Chef Jamie Simpson adamantly maintains a minimal food waste methodology in his kitchen, creating culinary components from ingredients others might...
by Chef's Garden | Oct 2, 2021 | Culinary Arts
In 2019, Farmer Lee Jones and Chef Jamie Simpson of the Culinary Vegetable Institute crowned mixed carrots the Vegetable of the Year—and at The Chef’s Garden, we continue to consider carrots a royal treat. We grow such a beautiful variety of farm-fresh carrots that we...
