Michael Russo spent 20 years as a chef — 80-hour weeks, sometimes 100. Seven weddings in a single day. Then he looked at the executive chefs above him: seventies, still working 100-hour weeks, miserable. He walked away at 40 with no farming experience, no degree, and no business background.

First real growing season: $2,100 in his best week ($600 restaurant, $1,500 farmer's market). Even off weeks with groundhog damage, he pushed $1,000.

Click here to learn more about Chef Mikey and Chef's Harvest.

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