Born and raised on her family farm in Hungary, Judit Ender grew up watching plants grow and learning how to make them grow better. As a college student, she attended Szent Istvan College, majoring in plant production, small business management and accounting. She first came to The Chef’s Garden as a student to better understand agriculture and improve her English, but later returned and joined the farm family full time. Today Judit oversees the food safety and greenhouse production. “It’s a natural fit for her,” says Cindy Disbrow, Director of Product Management.
Judit Ender Disney TourAs part of the food safety team, Judit is active in effecting comprehensive food safety procedures in everything we do at The Chef’s Garden on a daily basis. With the help of team members like Judit, the farm is able to provide the safest products to our customers possible.
On most days, you will find Judit busy in the greenhouse. “It is a tough business, but I love the beauty of it” says Judit, who has a real passion for researching and learning about new plant varieties. This passion finds Judit amid the alluring fragrances of Basils, Sages, Mints and Lavenders of the herb greenhouses or walking the rows of delicate blooms of Egyptian Star Flowers, Violas, Citrus Coriander and Nasturtium blooms in our edible flower greenhouse.
For Judit, her philosophy is that we receive the land from generations before us and it is our responsibility to then retain its quality for our children and grandchildren. In addition to the land, she values preserving heirloom seeds, ensuring a greater range of fresh food will remain available. Judit believes that The Chef’s Garden should only grow what we would eat ourselves. “You are what you have in your body.”