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...
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...
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...
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...
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...
