Culinary Trends: Bringing it In-House (2)
The same principles of cost-savings combined with quality control applies to farm-to-table cooking—knowing how a vegetable is raised from seed to full maturity is worth a lot. More and more chefs are becoming intimately acquainted with the fruits, vegetables and animals with which they cook.
2009 ICC presenter Chef Sean Brock of McCrady’s in South Carolina is a prime example: he’s knee-deep in his two-plus-acre farm/pig ranch and has partnered with growers to save various heirloom, near-extinct varieties of corn. 2009 Napa Sonoma Rising Stars Duskie Estes and John Stewart of Zazu and Bovolo (Sonoma, CA) also blur the line between chef and farmer. 2009 Seattle Rising Star Adam Stevenson(Earth and Ocean) is a salumi buff and makes a point to know exactly how his hogs are raised on a local ranch—he picks the animals from the litter.