The eat local movement shows no signs of stopping

04/9/2012 | Restaurant Management online

Chefs are increasingly taking the local movement to a new level by growing their own vegetables and baking homemade bread, including executive chef Regis Jansen, who planted a garden in the back of Rex 1516 in Philadelphia. "A lot of people lately are just trying to go back to the old style of cooking and serving food," Jansen said. "You know, growing it yourself and presenting that as one of the leg-ups in your restaurant, to say, ‘We didn’t buy this; we made this, we grew this.’"

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