FREEPORT, Maine -- Chef Masa Miyake has been cooking in restaurants since he was 16, now he is realizing another dream of his, raising many breeds of animals he cannot find for his restaurants in his own backyard farm.
"Farming is more work. More difficult," he admits, but says there is a certain type of satisfaction that comes from growing your own produce and nurturing livestock that is served at your table.
"Customer says thanks so much, delicious. I'm happy," he said.
Miyake has two restaurants in Portland, and soon will be opening a third, so he knows there is no way he could ever produce enough meat and vegetables to serve his hungry customers.
"We are interested in producing things that we are unable to get anywhere else right now," explained his farm manager, Emily Phillips. "The restaurant-farm relationship is very different than just a small local farm."
"The way that the restaurants support the farm, and the way that the farm feeds back into the restaurants is a very delicate balance," she added.
"I may be crazy, but I am a chef, so I want good products - meat and vegetables - as much as I can," said Miyake. "I'm enjoying it, so that's great."