But achieving that feat isn't as simple as just handing over a recipe card. "Each vegetable has a unique personality and voice," says Brock. And those individual nuances make veggies, compared to your average hunk of meat, harder to get just right. But when done correctly, he says, vegetables can yield incredibly richer rewards.
We recently asked Brock – who rocks a sleeve of tattoos that feature a farmer's market's variety of everything from carrots, to gourds, to tomatoes – for a few rules that can help turn anyone from a kitchen novice to a seasoned chef into a vegetable whisperer. Here's what he told us.