For the sixth consecutive year, The Chef’s Garden has received a 100 percent score on meeting the Good Agricultural Practices (GAP) required by the Ohio Produce Marketing Agreement.
At The Chef’s Garden, we have experimented with 100+ varieties of lettuce, narrowing that down to 20 to 25 of our chefs’ favorites. Plus, we always have eight to ten new varieties in research or trial stage, each of which thrive in cooler weather.
Mother Nature is absolutely amazing. Each spring, we get to rejoice in the mouthwatering crops of that season, and then the ones that flourish in the glorious warmth of summer. Next, as leaves burst into the brilliant colors of autumn, we benefit from fall crops – and now we can follow Mother Nature’s menu plans to enjoy the sweetness of Brussels sprouts in the wintertime.
Collaborations. Worthwhile ones lead to satisfactory solutions and conclusions. Occasionally, they solve multiple problems at once – and those collaborations are both rare and special.
Innovation. It’s a close cousin of creativity and invention but, from an economic perspective, an innovative improvement must also connect with and serve the end user. In the culinary world, it’s crucial to get the foundation – the nuts and bolts – right. If you don’t, nothing else really matters, including innovations with amazing potential.