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columbuschefs.com
Featured Articles
Ohio's Flying Farmer, Richard Jensen,
Delivers organic to Columbus Restaurants
11 April 2008
Richard Jensen spent 22 years as an OSU professor in Aviation Psychology, When asked this date if he missed the aviation turmoil rattling off front pages around the world, his answer was something rather negative. Frontier Airlines in bankruptcy today. Skybus, Columbus based, is history. Five commercial airlines quit this month of April. So be it. Jensen is at peace with his world in a most engaging place and pursuit. He's a commercial farmer of organic produce and beef serving Central Ohio restaurants and selling at farm markets in Clintonville and Westeville.
Richard Jensen
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But his business future may be serving the finer restaurants. Two to date get his meat deliveries: La Tavola and Westerville's Uptown Market Bistro, both highly acclaimed in legit reviews.
For an update on what a working farm produces, this memo from Jensen: "This week we transplanted a lot of stuff including broccoli, cabbage, cauliflower, Brussels sprouts, kale, arugula, Bibb lettuce, romain lettuce and more than I can think of here....well, snow peas, shelling peas and radishes."
Jensen's rural creation could be called the Model Farm. Ten years ago following OSU retirement, he created a farm model - no spreading mechanical acreage - to plant, cultivate, eat and sell the food basics that sustain life. He has 250 acres about 40 miles northeast of Columbus. One hundred acres are wooded, a source for his maple syrup.
For the real introduction to an Ohio gem:
www.flyingjfarm.com
To talk to the source: 740-967-4030.
E-mail: Rjensen@core.com
Carolyn Claycomb, update on one of
the finest chefs ever to grace Columbus...
April 2008
In the hurried growth period the 1980s when fine dining restaurants made their mark in Columbus, one of the best, highly acclaimed Carolyn's, German Village, was a classy signature of Carolyn Claycomb. The native of New Orleans, a graduate of Tulane University, a culinary graduate of Columbus State, a holder of gold medals from the International Culinary Olympics, a protege of Master Chef Hartmut Handke, and creator of the CSCC Culinary academy - now resides in a world class culinary capitol - Singapore. A Columbus loss.
Singapore, a city where the two major pasttimes are shopping and eating, experienced 10.2 million visitors in 2007. Chef Claycomb and husband, Jerry, then a professor at Ohio State University, were in that number. They remained in the city, described by the chef when she sent the picture above, by asking us to "notice the beautiful flora and sunshine...this is a 24/7 thing in Sing....happy happy."
Besides safe streets, flora and sun, the city-state is noted for restaurants and international cuisines. The city plays host this month to the World Gourmet Summit, the world's top chefs and vineyards showcasing their finest. Singapore, already a playground for the finest of everything, soon will complete work on a new International Cruise Terminal. That should give more fame to the city. And, soon, casino gambling finds a new home. As to whether Chef Claycomb decides to lend her calling to her new homeland, we're waiting.
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Welcome to the billboard
of all things restaurant in the Columbus, Ohio metro area.
Category wise the food and hospitality business is the single largest employer in the Central Ohio area.
Columbus Chefs is an all-inclusive Internet site to fill the need for more detailed information relating to restaurants, their chefs and other personnel. This will also include their menus and will be the pipeline to area restaurants through their own Internet sites.
Our intention is to cover the past, present and future of the hospitality business. Browse our many informative pages covering all aspects of the industry.
The big picture: Columbus Chefs is the news bureau for all news and industry information relating to Columbus restaurants, delis, food manufacturing, processing and distribution.
Your participation and support is greatly encouraged. This website will be informative as well as fun. Enjoy your time spent here and become aware of the many exciting venues your chosen profession has provided.
Doral Chenoweth
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