I grew up in Washington, DC but started cooking in Toronto, Canada. I frequented the largest and oldest indoor farmers market in North America (St. Lawrence Market) and was amazed by the different spices, flavors, and most of all the produce from the farms.
As I began relationships with farmers themselves I had the opportunity to cook in Rome, Italy at the sustainable foods project at the American Architecture School (AAR) in Rome. The project was set up by Alice Waters of Chez Panisse, and I worked under the Sous from Chez Panisse.
In Rome I learned everything I could about farm to table cooking, the benefits of eating locally and organically sourced produce and proteins. My objective with Hardy Foods is to reproduce what I learned in Rome as best that I can: utilize local produce, use high quality ingredients, and let the food speak for itself on the plate.
– John Hardy