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There’s so much more to meat than just steak or bacon, just ask Eagle Yu of Aged Butchery who specializes in whole animal butchery.
Men and women in fatigues are probably the last things we think of just as we dig into a beautifully-plated dish at an upscale restaurant, but the culinary and military worlds overlap in surprisingly countless ways.
Whiskey is popular among America’s fighting forces. Certainly, this popularity can be explained partly as a reflection of American taste in general, but for military men and women, whiskey holds an additional appeal.
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Meet Coast Guard cook, Arianna Gunn, whose work is crucial to the team’s morale and welfare. Host August Dannehl teases out Gunn’s secret to preparing good food and helps her on deck as she grills gourmet burgers for the crew.
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Walk the streets of Tel Aviv; step into to Kobi’s Hummus Bar, which encourages Arabs and Jews to share a meal together; and visit a olive farm hosting a Jewish Kibbutz meal open to Jewish, Arab and Christian communities.
Today, a growing number of military veterans are pursuing culinary careers. The culinary field is very natural for military transitioners and veterans due to the built-in structure and drive for excellence.
In a globalized world, we owe our diversity of foods from these colonial and military patterns. Military — for better or for worse — is a culture that affects the countries that it is present in, often long after it leaves.
We asked Marquardt to give us an insider’s look into the demands of a chef de cuisine at one of the country’s best restaurants. Here’s a day in his life.
Sometimes, one of the most important acts of diplomacy during war is to share food.
To meet the vital food needs of modern service members, the Department of Defense — with help from the food industry and academia — have taken the task of feeding troops down to an exact science.
A smooth transition from military service to civilian life is a tall order. Meet a few of the veterans who have taken up a different and no less important calling, providing a sustainable food supply for the United States of America.
KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
