Article on chefs that have their own 'kitchen gardens'

Credit goes to Zagat

If not imbedded as live link you can copy and paste the URL to the address line above and view the article that way, I believe.

http://www.zagat.com/news/newsCUR.aspx? ... d=apr06reg

Interesting. Way back around 1980 when I opened Mudd's as executive chef, we traded produce with Chez Panisse and Greens, both of whom had their own gardens. We sat on ten acres in the San Ramon Valley and grew a wide variey of items not normally available in the markets. Principally, we had an abundance of fresh herbs.

Mudd's is still going strong today:

http://www.muddsrestaurant.com/

ChefCarey,
I took a look at the Mudd's website and it looks like a place worth making a sidetrip to dine. I will keep it in mind on my next trip to California.
Are you currently working as a chef?

ChefCarey,
I took a look at the Mudd's website and it looks like a place worth making a sidetrip to dine. I will keep it in mind on my next trip to California.
Are you currently working as a chef?

I'd like to think I'm working as a chef I teach folks how to become chefs and I write cookbooks.

[Jenise]

Joseph is the director (and I believe, founder) of the Memphis Culinary Academy, JC, and author of several cookbooks.

Jenise, thanks for the added info. Joseph is apparently a bit modest about putting forth his credentials.

Jane