French laundry garden series#

The French Laundry garden plants pumpkins for schools and invites students to visit.

Community should be a part of restaurant gardens.

A garden can be used to educate guests about produce variety and the source of their food.

Gardens enhance the customer experience.Plus, it means you’ll always have fresh produce! If you produce year-round, you can maintain the same staff and avoid having to retrain people at the beginning of the next season.

French laundry garden series#

Taylor offered a series of take-aways for chefs and restaurateurs considering creating a garden: Rotating crops is key for good soil, which will yield quality ingredients required by The French Laundry chefs - the overall goal of the garden. Taylor developed a quadrant system that allows for crop rotation. Taylor’s garden philosophy: “If you start with a good foundation, you will have healthy crops.” The better the crop, of course, the better the produce. The plot originally was created and tended by The French Laundry chefs, and then Taylor, who formerly worked in finance, was brought on to plan the design. The goal of the garden is to educate chefs and the surrounding community. Chef Thomas Keller’s The French Laundry is famous for its culinary garden, and the man behind the garden, Tucker Taylor, offered NRA Show 2011 attendees a tasty peek at the philosophy behind the garden, its purpose and, most importantly, what delicious produce it yields for The French Laundry chefs.