From rainbow chard with yuzu to school meals
Posted on: August 15, 2015
On The Guardian’s Word of Mouth blog, former Nopi chef Nicole Pisani talks about the challenges and rewards of her decision to become a school chef:
“The more we talk about where food comes from in the classroom, the more interested the children become in trying things for themselves – although I might have gone too far when I did a tour of the classes with two lobsters”
Read the entire article here.
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