Nourishing the Future One Seed at a Time
Planting seeds to nourish the future is the essence of farming.
The same is true in the culinary world. Recently, I saw this theme personified first hand when I attended events in which two chefs took center stage. In one week, I was fortunate to share the professional success of Curtis Duffy, a 30-something who recently became head chef and owner of a three-Michelin starred restaurant in Chicago. The other chef, Mathew Peters, was selected to represent the United States in the 2017 Bocuse d’Or global competition in Lyon, France.
Duffy, who once dreamed of being a fireman, overcame personal tragedy that redirected his life. Pouring passion into cooking helped him gain focus to become the masterful chef described as possessing “remarkable discipline and artistry.”
His restaurant, Grace, celebrates its inaugural year and is one of 13 in the United States to receive the Michelin designation of fine dining quality. Duffy named his restaurant Grace believing it defined his cooking style and attitude of serving. His menus feature intricately plated food that leaves guests wanting more and he, in turn, has hired many aspiring newcomers to the field who share his vision.
Knowing him as I do personally and professionally, is a privilege. The story of his struggles and triumphs are documented in the film, For Grace, https://www.forgracefilm.com/ which I recently saw in a theater crowded with many of his peers and mentors to cheer his success. The film has won several awards and will be released for public distribution this spring. I encourage you to see it. And, if you are in Chicago, book a reservation ? in advance ? at his restaurant.
Work harder. Push further. Stay that extra hour. That is what drives Duffy and other chefs. That same week, it was inspiring to attend the Bocuse d’Or USA Selection competition held on the stage of the Venetian in Las Vegas.
When I spoke with judges after the winners were announced, they admitted the competition was a fine race to the finish. In the end, Mathew Peters, executive sous chef at Thomas Keller’s Per Se in New York, along with his commis, Harrison Turone, were chosen as America’s representatives. This biennial competition, famous for innovative cuisine approaches using fresh ingredients of the highest quality, is considered by many to be the most prestigious award for chefs in the world.
While these two men have tall chef hats to fill, I am confident they are up to the challenge and have high hopes for the gold this time! Just last year, the United States made the podium for the first time, placing second to earn a silver trophy. This year’s team will be guided by coaches Daniel Boulud, chairman, Thomas Keller, president, and Jerome Bocuse, Exec Vice president who formed the Bocuse d’Or USA Foundation.
Watching this year’s U.S. competition brought back vivid memories of the 2015 Bocuse D’Or event in France. The hand of one commis shook with nerves amid the thundering crowd in the live performance theater setting. For him, the hours of preparation combined with the intense desire to realize the Bocuse trophy boiled down to his completing a plate garnish representing the ultimate in perfection and beauty … with seconds to spare.
Who inspired these chefs? Duffy worked his way up through the finest restaurants in Chicago following a gentle nudge from his high school home economics teacher. He later worked at Charlie Trotter’s, Trio and Alinea restaurants, and earned four-star reviews under his name at Avenues in The Peninsula hotel on the Magnificent Mile. Peters grew up watching Great Chefs of the World on television and eventually became a sous chef for Thomas Keller. Getting to know him during his visits to the farm, I have seen Peters’ intense focus and attention to detail that allow him to flourish in three-Michelin star kitchens, and to inspire younger cooks.
This spectrum of teaching and learning that spans generations, represents brilliant examples of the men and women practicing their culinary craft every day. Each knife stroke drives them on as they pursue perfection to serve their customers. They share a passion. They share long hours. They share personal sacrifices. As a small farm, we are limited by what we can do to support them but I do believe it is important to encourage and raise awareness of these young professionals as they build their reputations.
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Farmer Lee Jones? Perpetually clad in his trademark overalls, white shirt and a red bowtie, Farmer Lee Jones is the iconic figure of his family’s 300-acre sustainable farm in Huron, Ohio. Together, with his father Bob Jones, Sr. and his brother, Bob Jr, they lead The Chef’s Garden team in pioneering the sustainable agricultural movement. The farm grows the best tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to produce food that looks good, tastes good and is good for you.
The Chef’s Garden? is a family farm that grows, packages, and ships the highest quality and most flavorful specialty vegetables, herbs, and edible flowers directly to the best chefs in the world, www.chefs-garden.com. They can be reached at 800.289.4644 or [email protected].