A New Hue to Culinary Experiences with Chef Jamie Simpson

by Michelle Demuth-Bibb | Oct 15, 2025 | Culinary, Culinary Events, Featured Chefs | 7 comments

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. Black and white...

Chef Spotlight: Lucas Trahan at Ever Restaurant

by Michelle Demuth-Bibb | Jun 19, 2025 | Chef Spotlight, Featured Blogs | 0 comments

  At just 7 years old, Lucas Trahan was already a regular presence in his mother’s kitchen, certain he was destined to become a chef. At that same curious age, he also dreamed of becoming an astronaut, which may have been a lofty ambition of his, but his...

Double the Value: Keynote with Chef Michael Voltaggio and Chef Maneet Chauhan

by Chef's Garden | Nov 16, 2023 | Culinary Arts

This keynote presentation at Roots 2023: Regenerate took a deliciously unique twist as two celebrity chefs—Michael Voltaggio and Maneet Chauhan—answered intriguing questions about the culinary industry and their personal experiences. Although they each brought their...

Outstanding Oyster Leaf: One of a Kind

by Chef's Garden | Aug 23, 2023 | Culinary Exploration

Looking to add the flavors of the sea to your dishes without ever breaking out the shucking knife? The oyster leaf is ideal. Also known as the vegetarian oyster, we’ve been working on growing this amazing plant for years—providing our treasured chefs with the...

Lucky Sorrel: Sweet Spot Between Vegetable and Herb

by Chef's Garden | Jul 6, 2023 | Culinary Arts

Tart in flavor, this wonderful leafy plant can be chopped up and used as an herb to flavor soups, sauces, and more—or a flavorful green that fits well into salads and stir-fries or cooked with other greens to add a more vibrantly bright taste. Technically speaking,...