The Chef’s Garden’s Jones Judges Tapas Cook-off in Spain

Filed under: Bites & Bits , Author: Caron Golden , November 26, 2012

Farmer Lee Jones of The Chef’s Garden in Huron, Ohio, was part of an esteemed panel of judges at the 4th Annual International Tapas Competition held in November at the Escuela Internacional de Cocina in Valladolid, Spain. Jones’ family farm has been supplying vegetables to professional chefs in the United States and 23 other countries for nearly 30 years, establishing him as a well-known fixture in the global culinary industry.

Jones was joined on the panel by pastry chef Patrick Fahy of Chicago’s Sixteen, who earned his spot on the judging panel with the best dish at Veggie U’s Food and Wine Celebration; Wyndham Hotels & Resorts’ vice president, Fernando Salazar; Steelite USA president John Miles; Academy of Gastronomy founder Rafael Ansón; food writer Antonio Vergara; and world-renowned chefs Mario Sandoval, Oriol Castro, Jesús Ramiro, Josean Alija and Kevin Ashton.

As the first farmer ever to judge the popular Food Network show, “Iron Chef America,” and to receive a Who’s Who in Food & Beverage Award from the James Beard Foundation, Jones might be one of the world’s most recognized farmers. He’s also appeared on Food Network’s “Restaurant: Impossible” and speaks widely about sustainable agriculture and culinary trends at industry conferences, culinary schools and private events.

The Chef’s Garden is a family farm that grows, packages and ships flavorful specialty vegetables, herbs and greens directly to some of the best chefs in the world. The farm recently introduced the Farmer Jones Farm Home Delivery Program for the public. Read more at www.chefs-garden.com.

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Caron Golden

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Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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