Introducing: The Kitchen Farming Project

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What would it look like if out-of-work cooks around the world dug in and built a garden?

Two months ago three cooks from Blue Hill at Stone Barns—Pruitt Kerdchoochuen, Bronson Petti and Chuan-Chieh Chang—did just that. They started three kitchen gardens by ripping up three lawns. Stone Barns farm director @jackalgiere guided them by speaking their language: he created a step-by step-recipe, from sod busting to seed selection.

They shared the recipe with cook friends, who shared it with cook friends, and suddenly it snowballed—now more than 100 line cooks from across the world are following along and cultivating their own kitchen gardens. Cooks from Australia, Brazil, England, France, Ghana, Greece, Mexico, New Zealand, Nigeria, Poland, Portugal, Rwanda, Slovenia, Spain, Switzerland, Taiwan, Thailand, Uganda, and the United States are in.

So we’ve put a name to this. The Kitchen Farming Project will follow Pruitt, Bronson and Chuan, the out-of-work Blue Hill chefs—and everyone else around the world who digs in with us—as they confront the challenges and experience the pleasures of growing their own food.

And we’re betting that the journey—from seed to plate and back to seed again—will tell the story of a new food future.

What if a generation of cooks and eaters emerge from isolation never looking at an ingredient list—or a farmer—the same way again? What if we redefined our role in the food system, not as end users, but as engaged participants from farm to table.

What if you joined them?

We are asking you—cooks, bartenders, bakers, butchers, eaters, anyone who’s ready to reclaim the future of good food—to join us. Let’s dig in and write the recipe for the future of food.

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