Our fifth annual Roots conference took place from September 25th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations.
Our fifth annual Roots conference took place from September 24th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations. And, because of the amazing talent, experience and generosity of our speakers and guest chefs, the feedback given is that we’ve accomplished what we’d intended.
Signs of spring are everywhere, from glorious blooms on trees to robins singing at dawn, and from sunshine-yellow daffodils to the first harvests of asparagus. “And it’s really amazing,” says Culinary Vegetable Institute Chef Matt Ward, “how forcefully the asparagus shoots through the dirt, pushing mounds of it aside to get to the sun.” That’s a real sign of spring!
Maneet Chauhan has always been obsessed with food. From the time she was a small girl in eastern India, she was not only learning about the nuances of her nation's homeland alongside her mother, she was visiting her neighbors to cook in their kitchens too. She would tell them that her mother hadn't cooked her dinner in order to be granted a seat at their table in order to learn as much as she could about the intricate and wondrous cuisine of her homeland.
There are many moments that we recall fondly about the iconic chef Ferran Adria’s visit to The Chef’s Garden. He was a marvel in his curiosity and the seemingly insatiable interest he had in our vegetables. Everything he saw, smelled and tasted seemed to fill him with wonder.
Chefs work long hours, including plenty of off hours as they arrive early in the morning to begin food prep or stay late at night providing meals to diners enjoying an evening out. And yet, 95 percent of people working in the culinary industry are also involved in charities. So, Elizabeth Andrew could be talking about chefs when she says they don’t have the time – but they do have the heart.