MILAN — The first Chef Summit was held Friday to help chefs from around the country get cooking ideas, show new concepts and help network with a day of activities.
The theme for the day was “Remaining on the Cutting Edge of the Culinary World.”
The event was held at The Culinary Vegetable Institute, located on Ohio 13. The day included tours of The Chef’s Garden farm, cooking demos and a hog roast.
The tours of The Chef’s Garden showed how its food travels from beginning to end. Research, fields and shipping were among the many different steps shown to demonstrate the effort put into it’s products.
“If we can’t help you, we can’t sustain,” said Bob Jones Sr., head of the family and company spokesperson.
He then went on to describe the essentials that they follow to produce their product: Sustainability, safety and flavor and how each step from field to exporting uses them.
The history (of the beginning of The Chef’s Garden), the methodology from seed to production to shipping then composting and the extreme pride that each member of their team has, it’s amazing, said Richard J. Camerota, Sr., corporate executive chef for Smithfield Innovation Group. “It’s a great success, and we are a little part of that.”
The event was sponsored by The Chef’s Garden and The Jean-Louis Palladin Foundation.
The 2007 Food & Wine Celebration will be held at The Culinary Vegetable Institute this evening. It will feature food and wine demonstrations from top chefs including Paula Deen, Walter Scheib III, Jeff Henderson and Lucinda Scala Quinn. Tickets are $145 and all profits go to Veggie U, a not-for-profit organization that helps schools promote healthy living to students.
Ticket information can be found at www.culinaryvegetableinstitute.com