THE BUZZ AROUND CHEF DAVID BURKE

A SWEET NEW HOBBY

When Chef David Burke took on this unlikely new venture two years ago, he was guided by master beekeeper Richard Bushey of Oak Hill Farms {177 Stillwell Rd, Holmdel; 732-383-5544; www.oakhillfarmsnj.com}. Burke installed two hives in a sunny corner at his Atlantic Highlands home, and along the way, Bushey taught Burke how to maintain the hives and harvest the honey. Things have been buzzing ever since: Last year Burke’s hives produced twice as much honey as the year before!

“I look down from my balcony at the hives, and I smile,” says Burke. “I wonder how the colonies are doing. Bees are complex, smart, and fascinating! Rich has been so helpful and has taught me a lot about bees. I get a lot of joy from beekeeping…and honey! I start thinking about what I’m going to do with the honey. I’ll flavor some, use some as gifts, cook with it and sweeten drinks. Or, simply drizzle it pure and natural over my ice cream and yogurt.”

BEES AND BONDING

Bushey and Burke became fast friends through their mutual admiration of the beneficial pollinators. Bushey has hives placed in open spaces around Monmouth County, and he and his wife Carla operate the six-acre Oak Hill Farms in Holmdel, where they sell health, beauty, and food products made from the honey they harvest.

“The first time I saw an observation hive at a county fair, I was blown away,” Bushey recalls. “I see the same passion light up in Chef Burke’s eyes when I’m teaching him how to work with his bees. Beekeeping is good for a stressful lifestyle.”

Burke says keeping bees and harvesting the honey has deepened his knowledge and understanding of how everyday staples like salt, butter, and honey are made or produced. “I never thought about honey, and how the bees make it, and the roles that beekeepers have in keeping healthy hives,” he explains. “I’d grab a jar of honey, and put it in my duck brine, my sauces, or in my tea. We just take Mother Nature for granted. But beekeeping is fascinating and rewarding. I got twice as much honey as before, and it is amazing how different in color the two batches are! When, I get the honey I feel a sense of pride similar to when I create a new dish. I didn’t make the honey, the bees did, but I had a role in it.”

FROM HIVE TO HOSPITALITY

Meanwhile, Burke is brewing up how to put his beekeeping skills to use in his upcoming apprenticeship chef reality show, which will be created in collaboration with the Brookdale Community College Culinary Arts program, where he has established a scholarship fund.

The series will follow six students residing at Burke’s home during a fi ve-week boot camp. They’ll get paid to work in his kitchens, gaining hands-on experience, developing skills, and learning key fundamentals and good habits. The program won’t be limited to just cooking— each student will be required to learn a hobby that ties into the hospitality world, such as beekeeping, cheesemaking, or woodworking.

Burke plans to host weekly ticketed events where one student takes the lead as a caterer for a 70-100 guest event. The funds raised will serve as seed money for the students at the end of the program, helping them cover rent and giving them a leg up in their careers. To open doors for them post-boot camp, Burke will invite top chefs—many of whom are personal friends—to participate in a “draft” to select a student.

“I want to show my students that there are other great things to do besides banging pots and pans for 60 hours, and on their only day off to go drinking and drugging, which a lot of young chefs do,” Burke says. “They don’t have time or the money for hobbies like golf. But learning a skill that ties into the dining experience—like turning wood bowls, blowing glass for a dish, or extracting honey from a beehive—will force them to wake up early and stop the vicious cycle of bad behavior, and alleviate burnout.”

By embracing creativity outside the kitchen, chefs of any age can gain new skills, fresh inspiration, and maybe even discover a passion as sweet as honey.