“Welcome everybody, to the Commencement Stone Ceremony for our client, David. As you know, at Soberman’s Estate, we do not use the word graduation, we use the word commencement because it’s a beginning,” said Mitch Prager, Founder and CEO of Soberman’s Estate, to his team.
"From Farm to Table" is the goal for Jesse Busch, Executive Chef at Soberman's Estate.
"I grew up living on a farm and have experience raising chickens and growing organic gardens. There is a spiritual connection when you grow your own vegetables." says Chef Jesse. Of course these chicks will grow up and start producing eggs, but Chef Jesse has a grander vision. His plans include introducing goats for fresh goat milk, an orchard and multiple greenhouses to incorporate organic produce into the Soberman's Estate menu.