Becoming a Root to Stem Chef | CulinArt Group

Eat Well Blog

Becoming a Root to Stem Chef

Following along our Stop Food Waste journey and with our Wellness Wednesday theme of Eat Root to Stem – let’s talk more about how we can become root to stem chefs.

“Root to Stem” cooking is an amazing way to reduce waste, but also promote creativity and innovation in the kitchen. At its core, the Root to Stem philosophy is about reducing the amount of waste in our kitchens in general. Root to Stem cooking techniques allow you to increase the usable portion of produce, which enhances the nutrient content, boosts flavor, and lowers food costs. No part of the fruit or vegetable goes to waste!

This month, our root to stem recipes include items like:

  • Spinach leaf pesto
  • Garlic toasted sweet potato skins
  • Broccoli stem slaw
  • Roasted skin-on carrot fries
  • Tomato top puree

Some other ways to embrace your inner root to stem chef are:

  • Cook broccoli and cauliflower leaves like kale chips
  • Roast pumpkin or squash seeds with your favorite seasonings
  • Pickle watermelon rinds
  • Candy citrus peels
  • Use asparagus stems in soup
  • Sautee beet greens or grind them into pesto
  • Bake stale bread into bread pudding
  • Combine left over veggies and herbs into a frittata or omelet

These are just a few ideas of how you can get creative with your food while becoming a root to stem chef.

Check back on the blog next week for the ultimate root to stem recipe!

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  • April 17, 2019

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What our clients are saying

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“I hope you do the food service in heaven.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“I wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

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