The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu
Nov 4, 2019 ·
28m 14s
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Description
Learn about Chef Paul Hancock’s experiences at his apprenticeship in the French Alps, cooking in the Coachella Valley, and how to approach seasonal menu development.
Comments
![Laine Ciccotti](https://d3wo5wojvuv7l.cloudfront.net/t_square_limited_100/images.spreaker.com/original/df0bc32cf91d6bf98d59fa3992098609.jpg)
Laine Ciccotti
3 years ago
Just an older podcast I so appreciate the best informative coverage of Festivals & names of top Chefs. Paul Hancock’s Fish CookBook is a great educational way of choosing fish & preparations...
Information
Author | Rever Networks |
Organization | Rever Networks |
Website | - |
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