Welcome to an insider’s view of our produce suppliers. Discover firsthand how our commitment to excellence starts right at the source. Embark with us as we uncover learnings and efforts that ensure each bite is a testament to the finest in freshness and flavour.
In this interview, we hear from Alberts and Palmer Chef exploring their experience and the learnings they gained on this day while visiting Fresh Choice Greens Farm, and The Produce Company warehouse.
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Alberts: What was your main learning from the visit?
Chef: Our main learning experience at the farms involved understanding the entire process of growing, picking, and storing various greens. We gained insight into how these items were prepared and stored in the warehouse to maintain freshness and how they were organised for timely delivery. Additionally, we had the opportunity to see firsthand, the journey of ingredients from seed to final product, including their arrival in supermarkets. We both were particularly struck by the fact that perfecting a lettuce variety, such as Crunchita, can take between 5 to 8 years. This lengthy process is further complicated by evolving MPI regulations, making it a significant financial risk. If the product doesn’t meet the regulatory standards, it represents a substantial investment of time and resources without a guaranteed return.
Alberts: For those not familiar with the Produce Company, can you please give us a bit of an introduction about them?
Chef: They established their business and reputation by backing committed growers and farmers, who supply the country with the finest and most flavorful foods, as well as their chefs who are constantly innovating in the culinary world. Their goal is to source from top-notch growers, farmers, and suppliers to deliver the quality you expect. They ensure that this approach benefits everyone involved: suppliers, chefs, the environment, and the community at large.
Alberts: How did this help your future as a chef?
Chef: Understanding where the products we cook come from is fundamental knowledge for any chef. Gaining insight into the hard work involved in producing high-quality ingredients deepens our respect for them, inspires new concepts and ideas for cooking. Learning about the origins and treatment of ingredients, as well as the specific needs of the land for growing them, provides a valuable perspective. This knowledge also opens us possibilities for the future, such as potentially growing our own ingredients in gardens at our venues, giving us a clear understanding of the entire process.
Alberts: What do you feel as though you learned while at your visit?
Chef: We had the opportunity to cook with Crunchita lettuce for the Pink Drag Brunch event, using it as the base for a unique take on a Caesar salad, where the ingredients were arranged like a taco. It was gratifying to see that the owner of Fresh Choice was using the same lettuce for a similar concept with fried rice the following Tuesday. This experience reinforced my understanding of how to use this versatile ingredient effectively and the various ways it can be incorporated into dishes. Exposure to the full range of products available from the farms, along with insights into the time and seasonal considerations for growing them, has expanded my creativity and appreciation for these ingredients. The experience of being immersed in “farm life” has deepened my respect for the care and treatment of ingredients, enhancing my approach to cooking.
