What tastes better than fresh produce, picked right off the vine? In the culinary arts, a meal is an opportunity to showcase your skills as well as please the palate of the guest. The freshest ingredients are sure to get the tastiest results.
Having a culinary garden at your location is one of the latest and smartest trends in ecological responsibility and a great way to support your facility's own green initiative. There is a long list of benefits to having a culinary garden at your restaurant or venue:
Ensures that you are serving fresh, tasty food of the highest nutritional value, without pesticides.
Growing your own organic, non-GMO herbs and produce cuts costs and ensures quality ingredients for your customers.
For those restaurateurs who really enjoy gardening, it has that added therapeutic bonus. A place where they can de-stress before dinner service.
Chefs who are able to grow their own produce and herbs find that their customers are enthused by the quality of the produce on their plates!
Many upscale restaurants develop their menus around the available produce in their garden. Hence, creativity is exercised while the menu remains interesting and never stagnant.
With the economy these days, people are spending wisely when it comes to dining out. Therefore, diners aim for the best and freshest culinary experience for their money’s worth.
Chef Reva Constantine and TheraGardens
at Great Lakes Culinary Center of Southfield, Michigan
Chef John Sommerville of The Lark
of West Bloomfield, Michigan