Bob Adams

Member Corporate Chef

Bob Adams, Member Corporate Chef
I didn’t grow up in a house of “foodies.” Aside from salad blends, most of my vegetables were frozen mixes. When I started cooking professionally, the bounty of fresh produce available to me was a revelation. The unique characteristics of vegetables based on where they are grown and how quickly they make it to the kitchen table never ceases to amaze me. Much like no two snowflakes look the same, the unique story of produce, based on soil conditions, rainwater, and other natural elements in growing areas ensure that no two vegetables taste quite the same. I love knowing where my produce came from, who grew it, and the story behind its harvest.