Chefs spill the beans on their vegetable dreams

In honor of Farm-to-Fork month, we decided to have some fun with our chefs and get them to spill the beans on their most secret vegetable aspirations.

We asked them to tell us, if they could be any vegetable, what would it be and why. It is pretty obvious that some of our veggie loving chefs have put a good deal of thought into this question before.

First up, Chef Jason from Hock Farm! He says he would be a pepper because he is fiery and sweet! Do you think he looks more fiery or sweet in this picture?


That's just his chef face! He is the sweetest pepper ever!


Next, Chef Kelly Her from Cafe Bernardo on Capitol is a broccoli fanatic exclaiming, "Grill it! Steam it! Saute it! Eat or raw! Mash it! Use it any way you want. I love those little trees."

Chef Scott Turnipseed from Cafe Bernardo Pavillions stuck to his roots and decided he would be a turnip because he comes from a turnip seed and is sustainable and rooted in the ground!

Chef TJ Brewer from Cafe Bernardo-R15 might just have been a green bean in a past life. He said he "would like to be a green bean, when I grow I hang and watch everything else grow day and nite. Everyone likes to watch me grow into this beautiful eatable bean." temp-post-image

Chef TJB went on to explain that, as a green bean, he could be served up in many many ways, and is very nutritional. He also suggest that he would prefer to be served as chilled green bean salad with red wine vinaigrette.
Do you see a resemblance?
Paragary's chef, Jodie Chavious was a bit more indecisive than the rest of the chefs. First she chose to be a sweet pea. Then she decided that a spring carrot was more appropriate because it is grounded, sweet, and a staple in cooking. But then her true vegetables dreams were realized when she decided to become a couch potato...or better yet, a fun-gi (mushroom, get it?)!

If you could be any vegetable, what would it be and why?


(paragary restaurant group)

(cafe bernardo)

(esquire grill)

(centro cocina mexicana)