Like many chefs, Kwame’s interest in cooking was sparked by his mother, who operated a catering company while growing up. “My mother’s peel and eat Cajun shrimp is probably my favorite thing in the world to eat,” says Kwame. Read more from our visit with Chef...
Direct from the greenhouse, Farmer Lee Jones explores the incomparable flavors of The Chef’s Garden’s microgreens and specialty leaves and herbs growing at the farm.
When Chef Ed Brown visited The Chef’s Garden in 2010, he shared how he loves to breathe in tomato-scented air, reminiscing about how the smell of tomato leaves reminds him of the garden his family kept when he was a kid. Tomato leaves, he added, have such a unique...
