On this week’s podcast we have chef Jamie Simpson. He is the chef liason at The Chef’s Garden, and the executive chef of the culinary vegetable institute. The Chef’s Garden has been delivering amazing produce and specialty products direct from the farm to chefs and restaurants for over 30 years. As many businesses have had to pivot due to Covid, The Chef’s Garden has also made some changes. While still offering their products to chefs, they now also offer home delivery boxes direct to the consumer.
Jamie and I talk about this new program, as well as some of the other things they’re doing like co-packing, working on shelf stable ingredients, cooking for smaller private events and their new AirBNB accommodation. We also discuss the annual Roots conference that they host, and conferences in general.
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Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)