From Farm to Plate

From Farm to Plate

1. Soil. The horticulturist tests it, amends it, irrigates it.
2. Seed. Germination trays, greenhouse, transplant.
3. Harvest. Hand labor, cold chain, the refrigeration technician's compressor humming in the back.
4. Water. The aquaculture tank: fish and shellfish grown under a water-quality log.
5. Transport. A CDL driver, a refrigerated trailer, a log book.
6. Receiving. The kitchen's back door: temperatures checked, dates written, first in first out.
7. Prep. The line cook's mise en place; the baker's dough started the night before.
8. Service. Ticket, fire, plate, hands. The bartender pairs the wine.
9. The table. The restaurant manager's cost sheet says what it all cost and what it earned.
10. After. Dishwashers, the dry cleaner's linen run, the composter back to the soil.

A meal is ten trades deep. The kitchen on the wall behind you is where the school teaches seven of them.

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