Many years ago, Steve Tucker was approached by Kevin McCarthy, CEC, CCE, then Executive Chef at The Point, an exclusive resort on Upper Saranac Lake, to grow gourmet-quality produce--just for him and the guests at The Point. This arrangement proved successful, and ever since, Tucker Farms has been growing hand-picked vegetables for executive chefs at several high-end exclusive resorts and restaurants in the Tri-Lakes area.  At the time, Chef McCarthy liked to brag that during summer growing season, he could provide scrumptious menu items from local products obtained less than a 50 mile radius from The Point.  While other executive chefs have not set such a high standard, they are certainly taking advantage of freshly-picked vegetables from Tucker Farms to fill their menu offerings.  Since then, Chef McCarthy has moved to the culinary department at nearby Paul Smith's College where he teaches commercial cooking and catering and nutrition food science.  Several times during the growing season, he brings his students to Tucker Farms where they meet with Steve Tucker to learn first-hand where the vegetables they are working with come from and how they are grown.