The first highlight, without a doubt, is when Chefs Thomas Keller and Daniel Boulud arrived at The Chef’s Garden and the Culinary Vegetable Institute on September 11 to raise funds for the Bocuse d’Or Team USA. This is the day that Farmer Lee Jones called the “most special one” of his life.
At The Chef’s Garden, we talk a lot about sustainability—and, when we do, it’s often focused on improving soil health, reducing food waste, and related topics. But, there’s another key element to our sustainable farming philosophy that we don’t talk about as much: attracting, inspiring, and retaining the next generation of farmers.