My last job as a server was at a great rustic Italian restaurant. I soon saw just how resourceful the chefs were, making use of all the produce we had on hand. On many nights, our greens were none other than carrot tops or beet tops, sautéed with a little garlic and olive oil. Boy oh boy, the diners […]Continue Reading "The Kitchen Scraps You Really Should be Eating" →
potato skin recipes
Read articles & recipes from the Chef Apprentice School of the Arts.