From garden to plate: how a renowned female chef is transforming green cooking

Sustainability East on THE menu This vacation season as more And more guests request in good health And costs food. HAS THE Restaurant has JUSTIN In paso Robles, California, Chief Rachael Haggstrom has pupil from farm to fork cooking has A art form.

Chief Rachael uses THE Restaurants location on A 26 acres garden has JUSTIN Vineyards as her culinary cloth, incorporation edible flower the fields, exotic fruits, vegetables, herbs, And costs Honey In her menu. Ninety five percent of THE ingredients She uses are locally from.

Taste creators are socket notice. THE Restaurant won A Michelin Star For Excellency And A Michelin Green Star, A new annual price For "outstanding respectful of nature commitments."

On any of them given day, A menu could include soup with Jerusalem artichokes, apples, And Horseradish Or local snapper with Périgord black truffle, potato, chive, And cream fresh.

Chief Rachael East somewhat of A anomaly In THE GOOD to eat circuit. While THE number of female cooks East rising, women TO DO up only 7% of head cooks has Michelin Star Restaurants. But that doesn't stopped her Since burning her own Green track. We talked has her about her culinary origin history And her advice has other budding culinary artists.

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Entrepreneur: When did You First of all know You had A passion For THE culinary industry?

Chief Rachael: I grown up up on A citrus grove And had to access has A plethora of fruits has cook with, which sets off My love of food Since A early age. As A child, I was given A pack of mixed seeds And would be factory them In A corner of OUR garden, Ultimately harvest THE produce And to understand out how has turn these vegetables In food. THE process of planting, socket care of, And harvest THE produce sets off A curiosity has cook, which I came has love.

You initially were to study criminal justice, SO Why did You take A turn In cook?

I to have A bachelors degree In law with A accent In criminal justice And to have always appreciated both the fields. I strongly considered get My law degree. However, culinary has always has been A passion, And I felt that if I doesn't to try he, I would be regret he. Here I am always TO DO he, SO I think I do THE RIGHT decision!

Did You confront any of them challenges be A women In A mostly predominantly male industry?

I to try has to focus on perfection My craftsmanship, rental My Talent shine through, And allowing THE dishes has talk For themselves. Of course, there to have has been a lot challenges be A women In This field, but I to try has avoid breeding those concerns Or frustrations When I can SO that I can be defined by My work.

How did You TO DO THE menu has THE Restaurant has JUSTIN your own?

THE Restaurant was very different When I First of all joined, And I to have has been lucky enough has to have THE opportunity has TO DO changes. I transformed Or THE food was coming from And how he was prepared. Currently, 95% of OUR produce on THE seasonal turning menu East coming from locally Since either THE 26 acres garden has JUSTIN Vineyards And Vineyard Or local suppliers And Farmers all along THE Central Side. As I grown up THE team, I was able has teach And develop skill sets concentrate on fundamental techniques. In addition, We to have has been able has become A place of mentoring And to favor A environment of to feed OUR passion For THE culinary arts.

What East THE flat You are most proud of And why?

This changes depending on, depending on My mood And season. THE A flat that I was extremely happy with In terms of food And wine as A pairing was A ribeye cap flat with onion Soubise, blueberry, beet, black truffle And OUR ISOSCELES Reserve. THE pairing was seamless, And THE flat himself had All You could to want. We have re-invent THE flat on THE last little years When he East In season And guests appreciate that.

What makes your menu has JUSTIN stay out (East he THE seasonal And local offers)?

THE menu has THE Restaurant has JUSTIN East seasonal, And because THE team strives has to use THE the freshest ingredients, he East subject has change depending on, depending on what is this accessible has that time. Availability could change has any of them moment depending on, depending on THE weather report, which could result In OUR team changing THE menu last minute. OUR team East very GOOD has functioning with THE ingredients that We source And can pivot depending on, depending on What...