
Chef JR Royol shares how he started his farm-to-table advocacy even before joining the Kapuso Network.
In an Instagram post, he looked back to his role as an executive chef and shared how he implemented a farm-to-table concept in a hotel.
Photo source: @jrroyol
He said, "Years before the program Farm to Table first aired, I was working as an Executive Chef for one of the top hotels in Tagaytay already driven with this advocacy. Here's an approach that I daresay I pioneered (at least in this country) - letting my guests cut their own lettuce."
Food Network defined farm-to-table dining as "restaurants prioritize where their food is grown, often sourcing directly from farms, rather than through distribution companies."
Chef JR explained in his post how he made a simple yet effective demonstration of the farm-to-table concept.
"This was achieved by transferring my hydroponically-grown lettuce (in their net pots) onto my buffet table and letting my guests have an authentic Farm-to-plate experience."
Now, Chef JR continues his advocacy in the show with the same name. According to Chef JR, working with GMA Network is what he considers his "best job" so far.
In an interview with the chef and food explorer, he said, "That pretty much explains or shows or affirms actually that's this is really meant to be. I was meant to be in this company. The people that I've worked with, that I've dealt with so far, everyone has been so amazing. 'Yun nga it has been the most pleasant professional experience of my life."
Learn more about Chef JR in this gallery: