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-grandinJoel Salatin, Polyface Farms - Biodynamic Farming: https://www.polyfacefarms.com/Connect with Chef Adam:Facebook: facebook.com/chefliferadioTwitter: twitter.com/chefliferadio Instagram: instagram.com/chefliferadioEmail: [email protected] Follow Farm to Future on Instagram at @farm.to.futureDiscountsGet 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREGet 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.futureEmail: [email protected]: farmtofuture.co