The Culinary Vegetable Institute provides the world's most innovative chefs with a place to share knowledge, experiment and discover techniques for growing and preparing the most flavorful varieties of vegetables in the world. The collaboration between the garden farmer and the chef and between the old and the new is the foundation of the Culinary Vegetable Institute (CVI). The CVI team searches for the best techniques to produce the most flavorful vegetable varieties in an organic fashion. The CVI is a learning center for the most progressive chefs to pass their vegetable knowledge and techniques to the rising stars of tomorrow. The cornerstone of our business is the relationship between farmer and chef. We are proud to offer unique team building opportunities, events, and Earth to Table® experiences that capitalizes on the synergy between chef and farmer. Regardless of your culinary skill, a truly unique experience and connection with the land await every one of our guests. The 11,000-square-foot facility built of locally quarried limestone, pine and cedar exterior with a wild cherry, black walnut, tulip poplar, oak and ash interior was designed from a basic concept of the Jones Family. Sitting on approximately 100 acres, the Institute includes a 1,500 square foot state-of-the-art two story Kitchen designed by Mark Stech-Novak with full audio-visual capabilities for demonstrations; a 1426 square foot Dining Room with 22 foot ceilings (capable of seating 90); an Executive Chef Suite with luxury amenities; accommodations for visiting chefs' teams; a Culinary Library; Root Cellar and Wine Cellar; and experimental vegetable, forest and herb gardens. Visiting chefs can utilize the CVI's facilities and gardens for educational, team-building and retreat purposes. With the farm nearby, chefs can experience The Chef's Garden planting and harvesting methods, pick vegetables themselves and return to the CVI for relaxation or to experiment in the kitchen.