Like Noma’s chef René Redzepi, Drummond Culinary Academy executive chef and instructor EJ Jimenez likes to start his weeks in the garden. But Jimenez isn’t searching for inspiration to craft a delicate menu to elevate the “best” restaurant in the world; he’s introducing the bounty to his culinary students and encouraging them to explore the organic produce grown in Rancho Cielo’s thriving garden (managed by Master Gardener Julie Lorenzen).
“We have a beautiful mandarin tree that gives us a ton of fruit and one of the largest rhubarb plants I’ve ever seen,” Jimenez says. “I’ve learned as a teacher to tie things into language arts, science, history— [the garden] is a great tool where I can tag all those points while still teaching food.”
There’s celery, leeks, onions, herbs, peppers, peas, tomatoes, fava beans, and almost every other fruit, vegetable and otherwise you can imagine. Additionally, the soil used for growing comes from compost diverted from leftovers.
“So, students get to learn all about composting, too,” Jimenez says.
The result is a lot of knowledge about preparing the most delicious and unique produce-forward dishes. Not only do many DCA students go on to become chefs in some of the region’s most touted spots, but many students are introduced to fruits and vegetables they’ve never known to exist.
After several years of educating students on eloquently and creatively implementing produce into meals, Jimenez was recognized on July 25, 2024, at the International Fresh Produce Association’s (IFPA) Foodservice Conference in Monterey for the Produce Excellence in Foodservice Awards program in the “Business and Industry” category.
“We are honored to offer this platform that recognizes these food service professionals for their produce prowess,” said IFPA Vice President Joe Watson. “Nominated by their peers, these honorees drive produce consumption by offering unique, delicious, produce-forward dishes.”
The Produce Excellence in Foodservice Awards program (sponsored by FreshEdge®) acknowledges chefs and food service operations for “produce innovation, creativity and all-around excellence” in using fresh produce in the culinary arts.
The award brings global attention to Rancho Cielo and the DCA, but it also validates Jimenez, knowing that many of his students are absorbing a produce-forward culinary education.
