" I LOVE TO TASTE THE SOIL" ~G. Hoehan

The Chef from Central Park in NYC recently stayed with us at The Culinary Vegetable Institute. Chef Georg Hoehan took a few days off from his usual job and came to work with the vegetables and as he said " be a kid in a sandbox". During his stay he worked at the The Chefs Garden farm by day and was able to hang out with Jonny and I by night. He was originaly from Germany but has traveled quite a bit in his life time and was truly a lovely man. Sharing as much time as he could he discussed about Sustainable Agriculture, seeing new products in the dirt, driving a tractor, his childhood when he would fetch fresh milk from the cows out back, Sharing ideas, and even inviting us to come to The Ritz to see his home away from home. Jonny and I had a great time with him, each evening we made dinner for him and sometimes we were even able to sit and shoot the Shit over a glass of wine! Its amazing here, the Chefs that come through in a year and let us pick their brain...I just love these moments and cant wait to see whats next. During one of the days he was here The Farm sent over a mystery basket filled with unusal vegetables for him to "play" with. He had a certain amount of time to do this and with him being the only chef visitng Jonny and I were recruited. We had such a great time learning and watching, and of course eating. THANKS SO MUCH Chef Georg, we will keep in touch!

Happy Memorial Day!!!

Finally Jon and I have a day off to include all of you in on what we are doing out here in OHIO!!! I know it just doesn't sound very exciting, but I assure you this place is amazing...or at least our job is. We work at The Culinary Vegetable Institute which is a research and development Kitchen affiliated with the Chefs Garden. The Chefs Garden is a farm dedicated to “growing vegetables slowly and gently in full accord with nature. ” Firm believers in sustainable agriculture and our team members work as one with nature to provide exceptional products while improving soil quality for future generations. They only sell their produce to high end hotels and restaurants. Jonny and I work at The Culinary Vegetable institute which provides a unique environment for recreation, education and inspiration for America’s most forward-thinking chefs...a kitchen without boundaries dedicated to chefs with unlimited creative potential. Located 7 miles for the farm The CVI holds private dinners and also charity events for our third program VEGGIE U... our 501(c)3 non-profit organization that is committed to teaching children a lifestyle that involves good nutrition and eating habits Jon and I prepare the dinners for both programs but also we have Visiting chefs that come too. There are 150 chefs that come through in a year at our establishment who visit the farm and use our kitchen for research and development, during this time Jon and I cook breakfast, lunch, and dinner for them during their stay and also we help them with prep and have the opportunity to watch and learn! We are very excited and hope that this blog will help both us and you in keep in touch!