The Chef's Garden

Two-star Michelin Chef Emma Bengtsson visits Farmer Lee Jones at his family farm in Huron, Ohio to pick beets in his fields, talk about growing up eating a traditional Swedish diet, and love for cooking. Then they head to the test kitchen to prepare a meal inspired by and starring their beet harvest.

Three Michelin Star award winner and James Beard Foundation's Best Chef of 2016, Chef Curtis Duffy is back on the farm to visit longtime friend and collaborator, Farmer Lee Jones, to pick corn and talk about his gratitude and admiration for Farmer's work and how it's impacted his career. Then they head to the test kitchen to prepare an explosive dish that features freshly picked corn and is as equally as inspiring as it is beautiful.

London-based Chef Jason Howard is celebrating his first trip to the farm by exploring the vast grounds and discovering the numerous varieties of squash alongside Farmer Lee. Then they head to the test kitchen where Chef Jason infuses Caribbean flavor into a hearty dish that gives freshly picked squash its rightful day in the sunshine.

Three-star New York Times chef and restauranteur Markus Glocker brings his passion and global experience to the Chef's Garden as he and Farmer Lee stroll the gardens looking for the perfect carrots. In the test kitchen, Chef Glocker combines his Austrian heritage with French techniques to showcase carrots straight from the soil.

Globally celebrated and now retired Chef Hong Thaimee is ready to get back to work alongside Farmer Lee as they harvest potatoes and discuss the virtues of the many varieties together. Pulling inspiration from her and her partner's heritage she shares with Farmer Lee her Thai take on a classic Irish dish.

Chef Jamie Simpson is the Chef Liaison at the Culinary Vegetable Institute and The Chef's Garden. He works with chefs, restaurants, and brands to menu and recipe test items, putting vegetables at the forefront. The Chef's Garden is his backyard and his inspiration. He and Farmer Lee walk the property picking edible flowers and bring them to the test kitchen to make a dish that showcases edible flowers in a savory space that looks like a work of art and tastes delicious.