Each time I visit the Jones’ family farm in Milan, Ohio, I am immediately transported to an enchanted natural world. “The Chef’s Garden employs traditional farming methods combined with innovative technology to stay on the leading edge of the artisanal produce business.”
Their annual Roots Conference invites those committed to sustainably advancing our food system to gather and discuss new ways to pave the road to change. I am privileged to attend as a guest of Steelite, whose generous partnership supports a myriad of events just like this one.
This year’s theme was Empower, focusing on those whose mentorships and guidance have allowed for positive growth in our ecosystem. This particular farm grows slowly and gently in full accord with nature to produce the highest level of quality instead of the largest output of quantity. I would like to take this time to highlight an idea which has allowed us to take part in this global endeavor – FINE DINING.
In a recent Lucky Peach article, addressing critics on the value of fine dining, Will Guidara argues The Nobility of Service. “There’s nowhere else where you have the time and resources to really take care of people.” Without fine dining, “there wouldn’t be these places for people to go to forget about the world outside, these places that can be magical in a world that increasingly needs a little magic.” I have taken a similar educational path as Will Guidara and I am profoundly in awe of his literary honesty.
Fine dining is the cornerstone of The Chef’s Garden. For nearly 30 years, the industry’s most discerning chefs have looked to this produce playground for exceptional specialty and heirloom vegetables, microgreen herbs, lettuces and edible flowers. The Jones’ client list is impressively staggering, even for someone as privileged as I am to work with the industry’s best talent.
Farmer Lee uniquely speaks to the culinary community and is “relentlessly devoted to delivering a chef exactly what they require… continuously developing new product sizes, colors, textures and flavors for you to taste that we hope will galvanize your imagination, spark a fresh idea and keep your guests marveling at the dishes you serve them in your restaurant.”
This relationship directly applies to what we at The Singer Equipment Companies do with non-perishable supplies. We are bringing innovative products to market under the Little M Tucker name, investing in the future of our hospitality ecosystem, and supporting organizations with aligning missions. Buying from Singer and Steelite is supporting The Chef’s Garden and our future.
I am committed to using my access to an inner circle of culinary elite to drive creativity. For those undermining the design ingenuity of tabletop leaders, you are jeopardizing noble service and our entire system. For those of you elevating the quality of our industry, we appreciate and support you.
Want to be a part of the dynamic changes already underway? Come to Star Chefs later this month where we address the topic of PROGRESS at the Brooklyn Expo Center on October 23rd-25th. There is no better place for industry professionals to share ideas that progress our food system. Culinary enthusiast who can’t get in? Follow us on twitter @mtuckerco. As the exclusive distributor partner of the conference we will be live from the show floor all three days. Interested in learning more about The Chef’s Garden and Roots, check out
#RootsEmpower2016.
