From Cook to Farmer (How to start a Micro Biodynamic Farm and be profitable)

Raphael Getaz worked as a cook in a 3 Michelin star restaurant in Paris. He decided to move back to Switzerland, his home country to start a Micro Biodynamic farm. His goal is to have a better understanding and control over how the vegetables are produced and cooked (from the seed to the plate).

Raphael decided to grow bio / organic vegetables and is working towards gaining the Demeter biodynamic certification.

"We work with consciousness" Raphael is part of this new breed of entrepreneurs who want their work to be meaningful and driven by purpose.

He is giving us insight on how his farm works, how he got started and how to be profitable without romanticizing his story. "Be prepared for failure", "Be prepared to work a lot" he says while giving tips on how to start a micro farm.

#MicroFarm #MeaningfulLife #Sustainable

His website is: j-d-c.ch/

He also gives books recommendations to get started (see list below)

The Market Gardener by Jean-Martin Fortier

The Winter Harvest Handbook by Eliot Coleman

The New Organic Grower by Eliot Coleman

Agriculture course by Rudolf Steiner

What is Biodynamics? by Rudolf Steiner

Video gear list:

Panasonic GH4
14/140 lens
DJI Mavic pro
Gopro 4 Silver
Rode Lavalier Mic for smartphones
Lav mic windscreen (Dead Cat)
Superlux HD668B Dynamic Semi-Open Headphones

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