I decided to coin a term today. It’s called root-to-seed cooking. It’s nose to tail cooking but for plants. Let the idea incubate and flourish. I shall take this up soon. I can see an op-ed manifesto in the works, ”Chasing flavor, root to seed”.
Google tells me there is something called root-to-stalk. I think the framework that I’m thinking about is a little wider in scope. Has anyone given much thought to this? Any reactions are welcome.
Jen is an extraordinary person. Please support her on her efforts to raise the funds to finish her education at the Culinary Institute of America. She’s an inspiration for everyone around her and she’s destined to do great things. But she needs your support right now. Even if it is just sharing this post, repost, reblog, have a ball!
Hello everyone! My name is Jennifer Kempin and I am currently attending the Culinary Institute of America. After completing the 2 year associates degree, I was offered a TA position assisting in the teaching of fish fabrication. Once I completed my one year contract as a TA I received a scholar…