Culinary Artistry: You’ve Got the Vision & We Provide the Paint

by Chef's Garden | Jan 9, 2020 | Culinary Arts

Farmer Lee Jones compares the moment before a chef begins to create a dish as a blank canvas—and the farm-fresh produce we grow as the paint for those canvases. Chef Jamie Simpson of the Culinary Vegetable Institute agrees with that philosophy and compares the empty...

Aquavit Chef Says Flowers Show She Cares

by Chef's Garden | Feb 19, 2019 | Culinary Arts

Edible Flowers Put Joy and Love on the Plate For Chef Emma Bengtsson, it doesn’t have to be Valentine’s Day to send flowers. As executive chef at New York City’s Aquavit Restaurant, Chef Emma said edible flowers always fill a sweet spot on the menu. “Regardless of the...

The Power of Petite-Sized Fresh Vegetables: Flavorful, Unique and Fun

by Chef's Garden | Jan 18, 2018 | Culinary Trends

Diners today expect and perhaps even demand diversity, and yet they have a craving for comfort, for foods they already know and love. Fortunately, there is an intriguing, experience-proven solution: petite vegetables! These luscious veggies burst with flavor and are...

Plating: Apiary with Chef Jamie Simpson

by Chef's Garden | Feb 25, 2016 | Culinary Innovations

Plating is more than a practical purpose of serving the ingredients but a visual culinary expression. It is said that we first taste with our eyes thus creating the expectation of the gastronomic experience yet to come. Today’s art of plating has moved the...

Who you calling ugly?

by Chef's Garden | Feb 10, 2016 | Social Commentary

In a world where as much as 40% of produce goes uneaten because it doesn’t meet retailers’ strict cosmetic standards, The Chef’s Garden is working with chef’s to solve this problem. Every day, our harvest team pulls carrots that have two legs, picks tomatoes that have...