The Culinary Vegetable Institute at The Chef’s Garden is the farm’s world class educational, research and event facility designed to inspire every person who walks through its doors.
Forward thinking chefs from around the globe convene at The CVI to share their knowledge, host events, research new techniques and learn about vegetables from the CVI’s devoted team of chefs and growers.
The vast array of ingredients grown in the fields at The Chef’s Garden are the starting point for cultivating new ideas and exchanging information in a setting that is welcoming and invigorating all at once.
Chefs are invited to experiment with and taste products they have never seen before, brainstorm ways to use every part of the vegetable from root to leaf, and imagine cutting edge ways to transform vegetable waste into products that are both sustainable and extraordinary.
The CVI Kitchen Garden™ team is on a never-ending research quest of both ancient and contemporary techniques that they apply to vegetables to transform them into new flavors, textures and colors that perpetually delight and invigorate everyone who steps foot in the CVI.
This deep and constant experimentation and analysis has made the CVI one of the most well respected vegetable research facilities in the world but this is not the only thing that makes it a remarkable place to be.
Another focus at the CVI is how to effectively foster the relationship between the chef and the farmer in order to work in tandem together to learn from one another and encourage each other to evolve through a constant exchange of information that sparks new ideas and galvanizes unbridled creativity in both the kitchen and the field.
The chef and farmer working in synchronicity with one another has made the CVI at The Chef’s Garden a template for chefs and farmers everywhere. This relationship is the cornerstone of The Chef’s Garden’s business model and illustrates its belief that listening to and learning from one another leads to remarkable outcomes.
The 11,000-square-foot facility built of locally quarried limestone, pine and cedar exterior with a wild cherry, black walnut, tulip poplar, oak and ash interior was designed by the Jones family. It sits on approximately 100 acres of fertile land and includes a 1,500 square foot state-of-the-art two story kitchen designed by Mark Stech-Novak.
The facility boasts full audio-visual capabilities for demonstrations; a 1426 square foot dining room with 22 foot ceilings capable of seating 90; an Executive Chef Suite with luxury amenities; accommodations for visiting chefs’ teams; a culinary library; a root cellar and wine cellar; and experimental vegetable, forest and herb gardens.
The CVI is open to corporate groups looking for the perfect team building venue, organizations seeking a space of inspiration for their next meeting or retreat, tourists looking for a unique agri-culinary experience, and couples interested in hosting a wedding their guests will never forget.
Visiting chefs can utilize the CVI’s facilities and gardens for educational, team-building and retreat purposes. They are invited to tour The Chef’s Garden, stroll through the fields, and immerse themselves in the innovative planting, growing and harvesting methods that have made the farm one of the most forward thinking in the world.
Chefs are then invited back to the CVI to experiment, taste and cook the ingredients they discovered during their personal journey through the lush fields and greenhouses of The Chef’s Garden.
The general public is invited to attend one of the many events taking place at the CVI throughout the year. These include dinners hosted by the industry’s most celebrate chefs and hands-on learning opportunities that might include a cooking class with the CVI chefs, a beekeeping lesson or a fermentation or bread