There’s nothing we love more than a chef who’s passionate about his food — and what says passion more than overseeing your own plot of hazelnut trees? That’s what Blackberry Farm chef Dustin Busby is doing in Walland, Tenn., where he’s plucking his own French Périgord black truffle fungus for diners to enjoy. Last week on Forbes.com, we featured Busby and four other chefs who are getting dirty to serve true farm-to-table cuisine.
