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“There are three things that are most important to chefs – the first is flavour, the second is flavour and the third is flavour!” In terms of understanding your market, farmer Lee Jones has got it nailed. The Jones family, who run the 300-acre farm in Huron, Ohio, known as The Chef’s Garden, has supplied and worked with some of the world’s best chefs Stateside, including Daniel Boulud, Thomas Keller and Alain Ducasse.
They work with plant breeders that are working to create new plants – “not genetic modification, but genetic selection,” Jones is quick to point out. Theirs is a story of triumph over adversity: following a devastating hail storm in the early ‘80s that all but destroyed the farm they had to start again, but this time they began working with chefs on growing food varieties for flavour.
Watch more in the film from Great Big Story below and read about Jones's experience of attending MAD5 in Copenhagen, the future food symposium organised by René Redzepi, and also, see highlights of The Chef's Garden's own Roots festival 2016 further down.
Turn food into fertiliser in 24 hours
