Yesterday on Cooking with Emeril, Chef Michel Nischan joined us to talk about what's on the menu at The Dressing Room, his latest work with the Wholesome Wave Foundation, and his beautiful new cookbook, Sustainably Delicious.
When the chefs began swapping childhood food memories, we learned that Emeril's inspiration to become a chef started with milking goats, while Michel's seems to have come from a particularly fine cucumber and a handful of dirt.
Of all the buzzwords surrounding healthy eating today, "sustainable" might be the most ambiguous. Michel clears up the confusion as only a chef who's completely dedicated himself to sustainability could.
Sustainability is not about deprivation at all! You can have your cake (and bacon and burgers) and eat it too, just remember to cook with love, shop local, seasonal, organic, and artisanal, and eat in moderation. If you'll excuse me, I'm off to crack open this cookbook and whip up a batch of Michel's fried chicken...