From the Ground up Culinary
Private classes and experiences near Calabogie, ON
Feast On Certified since 2017
Tristan Hertzog is no stranger to the hospitality and food industry with two decades of experience under his hat. From traveling and working around the world – including a stint working for the Royal Family – he has created a powerhouse experience from his knowledge of agritourism, nature and local food practices with From The Ground Up Culinary.
Tell me a little bit about yourself and where you started!
I have been in the industry since I graduated high school. I received my journeyman Red Seal from SIAST and am a member of The International Sommelier Guild holding the advanced level 2. I have travelled and worked in some amazing tourist destinations. I have had the privilege to privately work for some amazing people and companies, including the Royal Family. I am currently completing my degree in Education.
From the Ground Up offers culinary classes, dinners, pop ups… Can you tell me your favourite part of this unique gig?
From The Ground Up is a collaboration between my love for good quality dining and being outdoors in nature. The premise of the business is to showcase private dining with high quality restaurant style food and service anywhere. I am equipped with a fully functioning outdoor solar powered kitchen (carb executing) and the main focus of the dining experience is locally sourced or wild foraged products.
You’ve been dubbed the Local Food Champion of Calabogie – is there something special about working with Ontario food for you?
The relationships that are created when using local ingredients, the community that is created. The work put into creating all of this is definitely worth it. The whole heart of the business is to bridge the gap between the farm and the consumer. If one dish from me sends the client to the farm then that’s good for me.
Tell us about your garden at From the Ground Up.
The garden is approx 400sq feet. In this area I do high density planting for the least amount of weeding needed! This also maximizes yields.
What are you planting this year?
This year I am planting sunflowers, garden cress, radishes, green onions, tatsoi, lettuce, spinach, arugula, leaf lettuces, mustard greens, toy bok choi, baby turnips, baby kale, beet greens, baby Swiss chard, snap beans, lima beans, cabbage, broccoli, carrots, cauliflower, chard, sweet corn, cucumber and egg plant.
How do you manage all of that?
Gardening is the relaxing part of the job!!! Once planned out, a garden is more maintenance and upkeep than anything else.
Is this your first year running the garden?
No, I have had a garden all my life!
Any advice to first time gardeners?
Plan Plan and Plan. Once it’s in the ground you should know what it will be used for already.