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There's three things that are most important to chefs.
对厨师来说，烹饪最重要的因素有三个。
First is flavor, second is flavor, and third is flavor.
味道，味道，味道。
Flavor rules.
味道就是一切。
Built on the fertile former-lake-bottom soil of northern Ohio, the Chef's Garden is a 300-acre family farm
“厨师的菜园”是一个面积300英亩的家庭农场，位于俄亥俄州北部肥沃的土地上，这里原本是一个湖的湖底，
that grows specialty produce for some of the world's best restaurants.
农场负责给一些世界一流的餐厅种植特产蔬菜。
The Chef's Garden is a small family farm that has the good fortune of working directly with some of the greatest chefs in the world.
厨师的菜园是一个小型家庭农场，我们农场有幸能与世界上最好的一些厨师直接合作。
In many cases we're working with plant growers that are breeding to be able to create new plants, not genetic modification but genetic selection.
很多时候，和我们一起工作的都是研发新作物——通过遗传选择的新作物而非转基因新作物——的农作物栽培者。
The farm grows produce of all shapes and sizes, like miniature carrots, these white strawberries, and almost 100 varieties of microgreens.
我们农场种植的农产品形状和大小都各式各样，有迷你胡萝卜，白草莓，还有近100种微藻。
But the Jones family wasn't always The Chef's Garden.
但琼斯家族并不非一开始就是农场。
My parents had had some very successful years.
我的父母也过过一段好日子。
In 1983 they had a very devastating hailstorm and ultimately the farm collapsed.
1983年，我们家遭受了非常严重的冰雹，农场就衰败了。
We were dealt a new deck of cards and found opportunity within a disaster.
生活给我们出了一道大难题，但我们在灾难中看到了机会。
We met a European-influenced Chef, Iris Baylen.
我们遇到了一位深受欧洲烹饪风格影响的厨师Iris Baylen。
Said: "Grow me varieties for flavor. Grow me varieties without chemical. I want a zucchini bloom.
她说，“种些有味道的菜给我。种些不打化学药品的菜给我，我要南瓜花。”
Thought this lady was absolutely crazy.
当时我们都觉得这个女人绝对是疯了。
Little did we know, she knew a heck of a lot more about it than we did.
我们并不知道，她知道的比我们知道的多得多。
And that really opened our eyes to another whole world out there.
和她的合作可以说是带我们走进了一个全新的世界。
We hooked up with some really great chefs early on,
我们很早就结识了一些非常棒的厨师，
folks like Danielle Balou and John George Von Richten and Alain Ducasse and Michel Richard,
比如Danielle Balou和John George Von Richten，Alain Ducasse和Michel Richard，
and then Thomas Keller and Charlie Trotter and Ritz Carlton chefs and Four Season chefs.
之后又结识了Thomas Keller，Charlie Trotter以及Ritz Carlton的厨师和四季酒店的厨师。
And they've allowed us an existence in agriculture.
是他们让我们家在种植行业有了立足之地。
We're indebted to those chefs that have given us the privilege and the path to be able to follow our dream of farming.
我们非常感谢那些让我们能够有幸和他们合作，追逐我们的农业梦想的厨师。
So it's that symbiotic relationship of chef and farmer working together for the greater good.
厨师和农户之间的这种共生关系激励着我们为了更远大的利益共同努力。
And here we are 35 years later still working to get better.
所以，35年后的今天，我们还在为了更上一层楼而努力。
To the best of our ability, right now, in this place, I think we're doing the right thing,
此时此刻，努力发挥自己最大的能力，我觉得我们的决定是正确的，
and I think that trumps every other reason for whatever you do in this life.
无论你干的是哪行哪业，这个理由都完胜其他任何理由。
