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TEAMWORK
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When people are working together, very hard, it is sometimes said that they are “busy as bees”. The phrase, learned as a child, calls to mind the vision of a honeybee, in the center of a flower, collecting pollen. On a recent trip to The Melissa Garden, in Sonoma County, California, I found out that there is so much more to the work that bees do. There are so many jobs to be done in each hive; nurse bees, drones, worker bees, cleaning bees, and of course the queen, who lays all of the eggs to produce the next generation of bees. Experiencing the bee hives first hand, and hearing about the complexity of what goes on in the life of the hive, reminded me of how a team—say at a restaurant like Le Bernardin—must function together to be successful. Honey is the obvious result and reward of the bee’s hard work. They make enough for themselves and also plenty for us to harvest and enjoy. Honey is an ingredient that has been used for thousands of years, all over the world, as a food source, but also for health benefits. Much research has been done about bees and honey and we continue to find out new things about these amazing creatures. It is inspirational to observe the nature of bees while they work and my experience there encouraged me to develop new ways to use honey in recipes. Here I offer a recipe that uses honey as a delicious way to glaze baby carrots. They provide a sweetness that enhances the distinct flavor of the carrots and also adds a compliment to the deep richness of a sautéed duck breast.  
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