By: Cyndi Amaya
Recently, we’ve been hearing a lot of buzz about nose-to-tail cooking, where chefs use virtually all parts of the animal, including the offal parts for different meals and dishes. This newfound love for using all parts of the animal is finding its way into kitchens all over the country, as people are starting to learn about sustainability and resourcefulness through cuisine.
Likewise, one chef in particular has become quite the newsworthy fellow for not only his nose-to-tail cooking style but also as Food&Wine’s 2011 People’s Best New Chef- Chef Jamie Bissonnette of Coppa in Boston. This budding chef rocks out in the kitchen (both literally and figuratively) as he pours his passion into his food and nose-to-tail cooking at Coppa. I caught up with Jamie as we discussed everything from nose-to-tail cuisine, music in the kitchen, and going from vegan to omnivore.
Check out what this Rising Star Chef had to say Read More