"What did I learn? I learned the best way to slaughter chickens and turkeys, how to move a 500-pound pig when it doesn’t necessarily want to be moved, the peak time to harvest baby vegetables and endless other iterations of useful farm know-how. I also learned to carry trays of fragile glassware quickly and efficiently, grace and poise under pressure, obscure fine dining etiquette and that Blue Hill’s family meal has been the most nutritionally balanced, consistently tasty string of meals I’ve experienced since I left for college."
"As an eater, the farm to restaurant model promises fresher, tastier food produced in a manner that is consistent with my own value, it builds relationships between farmers and chefs and creates a new degree of job satisfaction on both sides. I have come to appreciate both how hard it is to execute and all the different dimensions one needs to address to create a successful enterprise."
"My biggest challenge moving forward will be finding a new source for spinach and mustard greens, one that sells produce as tasty as the ingredients picked and ate straight from the greenhouse."
-Taylor Jang, graduating F.A.R.M.S. Apprentice, after an internship at Stone Barns Center's Farm and Blue Hill at Stone Barn's Dining Room
