Award-Winning Marriott Chef Joins CVI Team for Tomato Showcase

Chef Sherene Hutchinson’s Journey from the Island to the Farm When a junior chef delivers a masterful performance, she is no less a master of her craft than the most seasoned professional. Just ask Chef Sherene Hutchinson. Chef Sherene is Junior Sous Chef at the Grand...

Reinventing Traditional Dishes with Modern Food Plating Techniques

When asked his thoughts on non-traditional plating techniques, Jamie Simpson, executive chef of the Culinary Vegetable Institute, pointed out that it’s important to first consider traditional plating. By that, he meant what foods were placed on the plate, along with...

Dining Out Trends: Pop-Up Dinners

Diners are enjoying pop-up dinners around the globe, each with its own unique twist. In general, they are one-off events or temporary locations where creative chefs offer intriguing, adventurous dishes, often in quirky venues. Chefs sometimes participate in them to...

Potato Chips? How about Tomato Chips?

Green Tomatoes are Doing Their Own Thing If you’re too impatient for ripe red tomatoes, that’s just fine with us, because green tomatoes have unique potential all their own. So, rather than looking at them as unripe and unready for harvest, CVI Chef Jamie Simpson says...

Celebrity Chefs from the 1980s Advocated for Fresh Ingredients

The 1980s birthed the first generation of celebrity chefs whose rock star status propelled superior-quality, homegrown, fresh ingredients into the spotlight. And, as luck would have it, The Chef’s Garden was waiting in the wings, poised to step into a crucial...

Creating Unique Dining Experiences

At The Culinary Vegetable Institute, we focus on creating a unique dining experience for each and every one of our guests at each and every one of our events by never serving the same menu twice and by offering specially-created signature cocktails at these events....

Sourcing Quality Ingredients

Although cuisines, menus, specialties, dining atmospheres and culinary styles vary greatly from restaurant to restaurant, the goal of dedicated professional chefs everywhere is to provide exciting menus that please their diners. And, at the core of every single...

Celebrating Food Waste Solutions

The amount of food being wasted in the United States each year is staggering. In fact, it’s the dirty little secret in the food and beverage industry today. Rather than focusing on the discouraging statistics, though, we’re going to talk about food waste...