Menu Engineering for Minimum Waste, Maximum Taste — Chef Adam Lamb
How does a chef think about provenance? i.e. Where your food comes from? In this inaugural episode, Chef Adam Lamb takes us on a journey from South Florida to the Black Forest to North Carolina to show us how he puts together a menu that honors the land.
Adam M Lamb is a professional chef with 30 years of successes and failures, which he brings to his podcast Chef Life Radio, empowering culinary professionals to fuck the grind, and find their groove. He lives with his wife Jennifer in the Blue Ridge Mountains, where he produces a line of Pepper Sauces and makes goat cheese in his spare time.
Links Mentioned:
Monterey Bay Aquarium Seafood Watch https://www.seafoodwatch.org/
Temple Grandin HBO movie: https://www.hbo.com/movies/temple-grandin
Joel Salatin, Polyface Farms - Biodynamic Farming: https://www.polyfacefarms.com/
Connect with Chef Adam:
Facebook: facebook.com/chefliferadio
Twitter: twitter.com/chefliferadio
Instagram: instagram.com/chefliferadio
Email: adam@chefliferadio.com
Follow Farm to Future on Instagram at @farm.to.future
Connect with Jane Z. on Instagram at @farm.to.future
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