According to Winston Churchill, “We make a living by what we get, but we make a life by what we give.” This short one-liner does a wonderful job of capturing the impact of a mentor – and, today, we’re going to share the story of a man named Charlie Trotter who was a brilliant chef, a visionary, and someone who mentored an entire generation of world-class chefs.

“Vegetables, fruits, greens, grains and legumes are life jackets of your family’s health, so be daring, be bold with how you use them – and, whatever you do, get them on your table.” (Jane Esselstyn)

Chef Matt joins the Culinary Vegetable Institute as Chef de Cuisine. Matt says he is excited "to be able to taste an ingredient fresh off of a farm and to explore all aspects of color, flavor and texture is very important. Knowing where the product is from and how it was farmed is just as important as the way it looks, tastes and feels.”

With over 60 varieties of tomatoes at The Chef's Garden the possibilities are endless. Take a look at the Culinary Vegetable Institute at The Chef's Garden's Tomato Tasting Menu!

Introducing Culinary Vegetable Institute in Milan, Ohio.