The Chef's Garden INSPIRE Volume One

Inspire

a chef’s garden publication

issue one: the creative process

philip tessier|gavin kaysen|curtis duffy|eli kaimeh| jennifer petrusky|thomas raquel|michael rotondo|jamie simpson

INSPIRE | The Chef’s Garden, Inc.

We were honored to host a fundraising event for the Bocuse d’Or USA Foundation at The Culinary Vegetable Institute with this talented group of chefs.

Chef Jamie Simpson p. 30-33

Chef Michael Rotondo p. 26-29

Chef Thomas Raquel p. 22-25

Chef Jennifer Petrusky p. 18-21

Chef Eli Kaimeh p. 14-17

Chef Curtis Duffy p. 10-13

Chef Gavin Kaysen p. 6-9

Chef Philip Tessier p. 2-5

We wish Chef Philip Tessier much success in his training toward Gold in Lyon. The entire team at The Chef’s Garden and The Culinary Vegetable Institute are rooting for you!

The Creative Process

Left to Right: Christopher Kocsis, Kevin Mitchell, Jonathon Sawyer, Ulfet Ralph, Doc Sconz, Curtis Duffy, Jennifer Petrusky, Jamie Simpson, Gavin Kaysen, Michael Rotondo, Farmer Lee Jones, Eli Kaimeh, Philip Tessier, Matt Danko, Thomas Raquel and John Selick

Reflecting on the hundreds of Chef visits to The Chef’s Garden and The Culinary Vegetable Institute over the years, I continue to be awed by the synergy that exists between chef and farmer. Working together makes this one of the most powerful combinations I can imagine! The encouragement, support, and inspiration chefs have shared with us over the past 30 years is evident in the body of work we continue to present and to share with you… Thank YOU! Our thanks goes to each of you who continue to inspire us. My hope would be we have inspired you even half as much as we have been inspired through the years.

I googled the word inspire: to Inspire, to give someone an idea, to fill with an animating quickening or exalting experience. Awaken, induce, trigger, kindle to stir… yes, perhaps all of the above is exactly what we feel YOU have done and continue to do for us!

Farmer Lee Jones

www.chefs-garden.com | 1

Dish: Bacon-Wrapped Monkfish | Pommes Maxim’s | Petite Pois a la Francaise| Red Wine Braised Escargots | Petite Snow Peas | Pea Blossoms | Pea Tendrils

“While there are many elements that may influence a dish from conception to completion, the ingredients themselves are what bring inspiration.�

Philip Tessier

INSPIRE | The Chef’s Garden, Inc.

Philip Tessier

4 | www.chefs-garden.com

Executive Sous Chef | French Laundry

The Creative Process

What inspires you to create a dish?

Ingredients. While there are many elements that may influence a dish from conception to completion, the ingredients themselves are what bring inspiration. The first baby stalks of asparagus, a persimmon fresh off the tree, a collard green plant left to blossom…each of these brings a sense of time and place and for me that is where it all starts.

What is your creative process?

We change our menu daily so the process is overnight, literally. We start with key ingredients, generally a protein or something from our garden, and then a discussion between the chef and the cooks ensue. Everyone has equal opportunity to contribute and this helps us to look at each ingredient through the eyes of seven different individuals instead of one.

I love the collaboration and know we have succeeded when I’m asked who came up with this dish and I couldn’t tell you because it literally was all of us!

Q&A “When given the right environment, the sense of team can really thrive and grow.”

What motivates you to work in the culinary industry?

The sense that every day is an opportunity to better yourself, to discover something new and there is never a moment when you’ve “arrived”. When given the right environment, the sense of team can really thrive and grow.

What are some key ingredients that you could not live without?

Eggs, anything pork, butter and fresh vegetables. We are so spoiled here in Napa, I’m afraid to move anywhere else after living here.

What enticed you to participate in this event?

I’ve been trying to find an opportunity to make it to The Chef’s Garden for the last decade. I couldn’t have asked for a better venue than this one to make this dream come true.

Chef’s Garden has worked tirelessly to provide a consistent, reliable product without losing thier sense of identity and vision, a rare find in today’s world of agriculture!

www.chefs-garden.com | 5

“My main goal is to always create food that is both beautiful and delicious.”

Gavin Kaysen

Dish: Lamb Mosaic | Fines Herb Pesto | Nicoise Olives | Red Pearl Onions | Confit Pepper | Natural Jus | Chives | Micro Chervil | Micro Parsley

INSPIRE | The Chef’s Garden, Inc.

Gavin Kaysen

8 | www.chefs-garden.com

The Creative Process

Q&A Executive Chef and Culinary Director | Café Boulud What inspires you to create a dish?

Many things, places, people and art can inspire me… it depends on my mood, the type of season, the guests I am cooking for as well as the overall theme of the dinner. My main goal is to always create food that is both beautiful and delicious.

What is your creative process?

I typically have been able to imagine it in my mind before it is on the plate, once I see it there, it will happen.

What motivates you to work in the culinary industry?

There is nothing more I love (except my family) than cooking and pleasing people… it always gives me an opportunity to teach, mentor and help others grow the way I was helped throughout my career with my mentors. The hours, the schedules, all of that is nothing when you love it - in fact when I am on vacation I cook so much my wife has to remind to get out of the kitchen… it just pleases me so much to cook.

What are some key ingredients that you could not live without?

Salt, pepper, olive oil, butter and determination.

What enticed you to participate in this event?

There is never a better excuse to get out of NYC and be in one of the most exceptional farms on the face of the earth. The team at The Chef’s Garden have put heaven on earth for us chefs, it was so much fun to be able to see it first hand, pick it, clean and then plate it… there is no better connection to food then when you are on the same soil as the produce.

“ There is nothing more I love (except my family) than cooking and pleasing people.”

www.chefs-garden.com | 9

Dish: Salsify Cooked and Raw| Trout Roe | Black Lime | Apples Compressed in Farrari | Mountain Mint | Plum Lucky Sorrel | Rainbow Lucky Sorrel | Black Mint| Nepitella Mint Blooms

“You know, this may sound

a little cliche, but it’s the ingredients - the raw materials.”

Curtis Duffy

INSPIRE | The Chef’s Garden, Inc.

“ Ever since I was a kid, the kitch

Curtis Duff

Executive

12 | www.chefs-garden.com

The Creative Process

hen has been a home away from home.”

fy

e Chef | Grace Restaurant

What inspires you to create a dish?

You know, this may sound a little cliche, but it’s the ingredients - the raw materials. All we aim to do at Grace is to source the finest ingredients at the height of their season. I feel it’s my job to then take those ingredients and showcase them in new and interesting ways that may challenge people’s perceptions of those ingredients.

What is your creative process?

I begin with the “main” ingredients.

The process then moves to a pad of paper where I sketch basic ideas.

From there, I move to a piece of china to map out the flavors in a way that combines those flavors so they come together in a way that’s much more special than on their own.

What motivates you to work in the culinary industry?

Ever since I was a kid, the kitchen has been a home away from home.

Q&A

I’ve always enjoyed the immediate gratification that working in a kitchen provides. I love working with the different products, the feel as you break down a fish or a ribeye of beef; the hands-on aspect has always appealed to me.

What are some key ingredients that you could not live without?

I love the flavors of fennel, coconut, citrus elements, truffles; come to think of it - the list is quite extensive.

What enticed you to participate in this event?

Many of the chefs involved are people I consider close friends, and I’m always up to do anything in support of the Bocuse d’Or USA team. To be honest, any trip to Chef’s Garden is enticing - it’s beautiful out there.

www.chefs-garden.com | 13

“ The time of year and transitioning into the next season really motivates the preliminary thought process about produce and ingredients that are available.�

Eli Kameh

Dish: Sauternes Poached Foie Gras | Watercress with Blooms| Petite Radish

INSPIRE | The Chef’s Garden, Inc.

Eli Kaimeh Chef de Cuisine | Per Se

What inspires you to create a dish?

I usually take time to think about it as we approach a seasonal transition.

When summer comes, for example, I’m already thinking about all the things that I want to do with corn, so the time of year and transitioning into the next season really motivates the preliminary thought process about produce and ingredients that are available.

16 | www.chefs-garden.com

What is your creative process?

Most of our creative process takes place through discussion and collaboration between myself and my sous chefs or even sometimes between myself and David at The French Laundry. The creative process is mostly done around the table, through discussion, combining different ideas and then executing them.

What motivates y culinary industry?

I love the challenge camaraderie that y restaurant. I love th On many levels it’s it’s almost like a spo the teamwork and coming in every da perform at your be I’m like a profession there are a lot of sim

The Creative Process

“ The creative process is mostly done around the table, through discussion, combining different ideas and then executing them.”

you to work in the ?

e. I love the you share in a he collaboration. not the same, but ort in regards to the demands of ay and trying to est. I’m not saying nal athlete but milarities.

What are some key ingredients that you could not live without?

First and foremost would definitely be salt. I eat a lot of salt. I think that a beautiful heirloom tomato is wonderful, but when you add salt to it, it takes it over the top. Salt highlights a lot of flavors that you couldn’t taste without it. Number two is butter. We work in a modern/classic French-style restaurant, and butter and cream go hand in hand.

Q&A

What enticed you to participate in this event?

I’ve been involved with the Bocuse d’Or USA Foundation for the past five years with Chef Keller. Before then, I never realized that there was a team representing the U.S. It’s really natural for anybody who is serious about what they do and loves the culinary field, to want to be involved. www.chefs-garden.com | 17

Dish: Iberico Ham | Garlic ConsommĂŠ | Seeds | Black Garlic | Iberico Ham Chips| Red Coin Onion | Micro Burgundy Amaranth| Micro Chive

“ I love simplicity and allowing the ingredients to shine �

Jennifer Petrusky .

INSPIRE | The Chef’s Garden, Inc.

Jennifer Petru

20| www.chefs-garden.com

usky

Chef | Empire

The Creative Process

What inspires you to create a dish?

I love when a dish has a great story of why it’s important to the chef, a period of time, or a representation of respect to the animal and/or product.

So that is where I start. Seasonality is very important when creating a dish as well. Going to the farmers market talking with the farmers and tasting everything so you know your getting the best and getting inspired!

What is your creative process?

Usually one ingredient starts the process. I love simplicity and allowing the ingredients to shine.

What motivates you to work in the culinary industry?

I love being in kitchens and restaurants. The high energy is something that draws me in. Working with food and constantly evolving practices is so much fun. I love serving people and making everlasting moments in their lifetime. It’s a labor of love.

Q&A “ I love when a dish

has a great story...”

What are some key ingredients that you could not live without?

Onions, salt, and acid! Acid - meaning of course citrus and vinegars. Sherry vinegar is one of my favorites.

What enticed you to participate in this event?

Having known Farmer Lee Jones and the family for years; the product they produce and stand behind is like no other. Also participating in Bocuse d’Or and knowing how important it is for the USA to finally take the gold, standing behind an organization that’s helping us pave the path there is something I was all about.

www.chefs-garden.com | 21

Dish: Matcha Custard | Puf Hojicha Branches | Lychee

ffed Wild Rice | Toasted Rice Sorbet | e Snow | Flaming Lucky Sorrel

“My style focuses on infusing

classical techniques with the best possible ingredient while finishing with a modern aestheti .� c

Thomas Raquel

INSPIRE | The Chef’s Garden, Inc.

Thomas Raquel

24 | www.chefs-garden.com

The Creative Process

Q&A Pastry Chef|Le Bernardin What inspires you to create a dish?

I find the seasons as my biggest influence when creating a dish.

My style focuses on infusing classical techniques with the best possible ingredient while finishing with a modern aesthetic. For me being able to look at what is growing outside and then honor those ingredients inspires me to create new desserts.

What is your creative process?

I start with flavor profiles and then begin to add techniques that highlight the ingredients best. After this I’ll begin to sketch a rough drawing of how I want the dish to look. From there I’ll plate the actual dish, and then again until I find a look I am happy with.

What motivates you to work in the culinary industry?

I find I thrive in such demanding and fast-paced environment. I’ve always wanted to push myself, to see how far I can go. Especially in fine dining one is always trying to be better day after day with a constant push to be your best. I find that by striving each day I’m always excited by what else I can achieve.

What are some key ingredients that you could not live without?

I don’t have an ingredient that I can’t live without. I like to challenge myself.

What enticed you to participate in this event?

I want to support Bocuse d’Or USA and help create excitement for the competition. I think we have a great chef participating this year and being able to contribute to a dinner with so many talented chefs who share the same spirit for excellence was a great honor.

“I’ve always wanted to push myself, to see how far I can go.” www.chefs-garden.com | 25

““IIalalwwaysays envision envision mysel myselff inin a restaurant a restauranteating eatingthe thecoursecoursethat I’m ” ” that creating.

I’m creating

Michael Rotondo Michael Rotondo .

Dish: Grimaud Farm Guinea Hen | Tempura Turnip | Reduction of Nettles and Jalape単o | Petite Karate Mustard | Arugula Blooms | Mustard Blooms

INSPIRE | The Chef’s Garden, Inc.

“ I’m in the world of food a

patrons a memorable experience wh

Michael Roton

Ch

28 | www.chefs-garden.com

The Creative Process

and wine to nurture and give hen they come to my restaurant ”

ndo

hef de Cuisine | Parallel 37

.

What inspires you to create a dish?

In California, the vegetable markets play a tremendous role on creating dishes. You get to see, smell and taste all the ingredients before you purchase anything. So when I create it has to be natural. I never force anything. The ingredient have to be pristine and at the height of its season.

What is your creative process?

My best creative days are usually in the afternoon after a morning workout or late at night, well after service is over. When I’m thinking of a dish I usually scribble ideas on a moleskin, from that point I will transfer the preliminary sketch and write it on a 10x12 piece of paper. I always envision myself in a restaurant eating the course that I’m creating. I can see the textures and flavors before the dish is actually composed. I like to bridge flavors together in a fun and respective manner where you can distinguish what you’re eating without over complicating things.

Q&A

What motivates you to work in the culinary industry?

The long hours and relentless pace has never deterred me, if anything it fuels you to become great at what you do and work harder then everybody else.

The real reason I’m in the world of food and wine is to nurture and give patrons a memorable experience when they come to my restaurant.

What are some key ingredients that you could not live without?

Olive oil, sea salt, any fresh vegetable from The Chef’s Garden... grapes because I love wine!

What enticed you to participate in this event?

I felt the USA has some great resources and amazing chefs doing progressive food that we had to place and bring a medal back to the states. Whatever I could do to help raise funds and give the USA some support I was all for it. www.chefs-garden.com | 29

“ Through the power of something seemingly simple, we can make physical changes and change emotional states.�

Jamie Simpson

Dish: Warm Sea Urchin Custard | Potato | Barley | Crème fraîche | Nasturtium Flowers and Leaves | Emerald Crystal Lettuce| Sea Samphire

INSPIRE | The Chef’s Garden, Inc.

Jamie Simpson

Executive Chef Liasion | The Culinary Vegetable Institute What inspires you to create a dish?

I look at every moment in life as an opportunity to create something compelling and food is my outlet.

Through the power of something seemingly simple, we can make physical changes and change emotional states.

32 | www.chefs-garden.com

What is your creative process?

If my goal is to take you somewhere or to tell a story I typically start with a list of words associated. I will then choose words from the list, come to a soft conclusion, determine a way to present this story through flavors and imagery. Sketch the words on whatever material I can find in my immediate vicinity and if I like it, I build it. If I don’t, at least its on paper.

What motivates y culinary industry?

The people who ar industry have all m sacrifices in their liv surround myself wit are willing to give e something they be acts of service for t person’s happiness keep going.

The Creative Process

“ I choose to surround myself with people who are willing to give everything to something they believe in.”

you to work in the ?

re successful in this made tremendous ves. I choose to th people who everything to elieve in. The selfless the sake of another s motivates me to

What are some key ingredients that you could not live without?

Potatoes, eggs, butter, bread and right now I’m in a pretty serious rice phase.

Q&A

What enticed you to participate in this event?

The Bocuse d’Or USA Foundation is working tirelessly to better represent our country on a global platform. The Chef’s Garden is and always has been doing the same. The relevant nature of these two legendary organizations is something that I will always support. www.chefs-garden.com | 33

in•spi•ra•tion Inspiration is defined as the process of being mentally stimulated to do something creative.

www.chefs-garden.com

phone: 800.289.4644 ®

Growing slowly and gently in full accord with nature.