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!

  • 0
  • April 17, 2019

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What our clients are saying

“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!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“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.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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