for 14 years, he was the head chef for randy parary restaurants in sacramento. today, he's traded in his chef's hat to promote, educate, and even celebrate produce with other chefs. >> i use email. i use the phone. but the best thing to do is to be able to go into a restaurant, to go into the kitchen, to find the person cooking the food, and say, "hey, what can i get you? what are you looking for?" >> i would just be doing seed production if it weren't for jim driving in here and refusing to drive away and sayin "no, i really want this stuff. no, you don't understand, i really do want to buy this stuff." and "i really want this, and i really want it now, and i really want some, and i wnt samples," and you know, so forth and so on despite my best efforts to get rid of him. >> as chef michael tuohy starts preparing meals with the greens, he admits his job would be so much more difficult if it were not for produce experts like jim mills. >> jim fills a need here that nobody else does, and that is he--his company and him, particularly, works with several small farms