Hello everyone at cheftalk. Have been a chef for 20 years. I am currently the corporate chef for a REAL "farm to table" company outside of St. Louis, MO. We have a 200 acre working farm where we grow our own produce, raise beef and pork. I am in charge of an upscale casual restaurant at the farm, a small daytime cafe, banquet / wedding operations and a soon to open fine dining restaurant downtown St. Louis.
Looking forward to reading some of the forums and will help answer questions if I can.