Georgia Pellegrini is famous internationally for her approach to sourcing her ingredients. She's got a passion for good, simple food which startedon a boulder by a creek's side because she captured trout. She grew up that her great-grandfather worked and ownedout: a farm called Tulipwood at #x 2019 & New York;s Hudson Valley. Her relation to nature and the deep satisfaction she obtained from manual labor remained with her. Even through the years that she ventured to the world of financing, she felt.
Following a bit of soul searching, Pellegrini chose to abandon the cubicle supporting and enrolled in the French Culinary Institute in Nyc. Shortly afterwards, she started working first, at restaurants at Blue Hill at Stone Barns and then at Gramercy Tavern in New York. To the food, when asked a few turkeys for the restaurant, she felt that the most visceral sense of connection at the former. “The encounter awakened and was invigorating the part in #x 201d, & me. “All of a sudden, I'd this particular purpose to cover the entire cost of their meal, to turn into a omnivore that is responsible and comprehend the process from farm to plate. ”
She moved on to work in La Chassagnette, also a Michelin-starred restaurant in the south of France, spending her days driving heavy farm equipment, befriending the gardener and his three- legged cat, along with harvesting ingredients for supper. She found that she was most interested in the foragers and also fig collectors and salami makers who arrived to the restaurants with their merchandise, and she soon went on journeys with them—through the forests, into curing chambers, and above the rolling hills of olive oil vineyards. Her first book, Food Heroes (Stewart, Tabori & Chang, 2010) tells the st
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Georgia Pellegrini is rated 10 out of 10 based on 173 reviews.