Vegetable waste gets a second look

12/2/2011 | Chicago Sun-Times (free registration)

A growing number of elite chefs are seeking new ways to turn vegetable and greens scraps into gourmet accompaniments, says chef Brandon Baltzley. The move reflects a desire to lower food waste by treating vegetables in the same way most chefs look at meat. "The nose-to-tail mentality is rarely applied to fruits and vegetables. But why not? I resolve that a carrot should be looked at in the same way a pig is," he writes.

View Full Article in:

Chicago Sun-Times (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI