As the executive chef at Detroit’s COLORS restaurant, a not-for-profit run by the Restaurant Opportunities Centers (ROC), Phil Jones not only has a chance to indulge in his lifelong love of preparing healthy food, but he also gets to help bring sustainable food culture back to Central Detroit.
“One of our suppliers brings us salad greens on his bike in his backpack,” Jones says. “Our sunflower-sprout and pea-shoot people are also delivery. I did a dinner last night, and I picked up the kale on the way over. I have friends who bring me special things like duck eggs. Even our tofu is locally made. We have customers who love local food that much.”