For Chefs, Getting Their Hands Dirty Makes Economic Sense

More reports are rolling in about chefs getting their hands dirty by growing their own produce.  Beyond the educational benefits of connecting cooks to food in its most unaltered form, chefs are beginning to realize that there are economic perks to growing their own food as well.  While the initial start-up – in both labor and capital – seems a bit daunting at first, when the product in question is organic produce or herbs, the savings start adding up.  Read more about chefs who have turned into sharecroppers here.

Are you a chef producing your own ingredients?  Share the challenges and rewards with us in the comment section!

Posted by: Chefs Collaborative

2 Responses to “For Chefs, Getting Their Hands Dirty Makes Economic Sense”

  1. hani khouri Says:

    I am a chef/goat farmer/cheese maker. I make my own chevre, fromage blanc, halloumi, cheddar and many more cheeses.

  2. eskender aseged Says:

    i have a small urban garden in san francisco. i use some of what i plant for my current nomadic restaurant called radio africa and kitchen. i am also working on a larger, community garden in the bayview district of san francisco, which will provide produce and herbs for my restaurant opening in bayview (across the way from the garden) mid september 2010.

Leave a Reply