Culinary Vision

Chefs’ dishes are reflections of themselves; culinary soul and spirit is shared to the public through windows like restaurants, bars and catered events. Chefs seek to express a reflection of themselves through culinary art, with each ingredient of a dish acting as a vital brush stroke in a masterpiece.

But great ingredients are tough to find. Ingredients are often mass-processed and or mass-produced. They are meant to serve quantity instead of quality. Instead of delivering optimal freshness and flavor to a plate, they are delivered to a truck. Chefs are not able to brush the culinary art they envision. The ingredients, far from perfect, become a lackluster reflection of the chef and their abilities.

With less than perfect ingredients, plates served aren’t an ideal reflection of the chef’s creativeness and skill. They are missing the ingredients crucial to the inner vision of the creator’s culinary expression. Customers are not wowed. Peers are not impressed. The chef feels frustration without crowds of customers in seats and notoriety to their name. Their efforts and hours are long, but the dishes served do not match real ability. The culinary soul and spirit is left chained.

Waterfields brings the missing paints to the chef’s paint palette. With microgreens, edible flowers and other specialty produce, Waterfields delivers powerful and unique flavors, textures and colors to the kitchen. Waterfields provides local, social-serving ingredients that bring glow to a chef’s soul and spirit.

With Waterfields, chefs create plates that are accurate representations of their creativeness and culinary skill. Their culinary art and expressions generate notoriety from both peers and customers for being flavorful and unique. Their respective restaurant, bar, catering company, etc. thrives as true culinary soul and spirit with patrons.

Not convinced? See how other chefs are using Waterfields to bring culinary art to the world.

Unfamiliar with microgreens? Learn more about them.