For all the Food Nerds like Me
Céline ThomassenStories from Farm, Lab, and Michelin-Starred Kitchens by a Young Chef
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | clinethomassen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Foraging the Season: September
The end of summer brings mixed feelings for me: I am sad that the warm days will soon be over and that the green “growth” season has finished, but the excitement of going into the forest to find mushrooms is definitely taking the upper hand...
Visiting our Supplier: A Food Forest
“Here we have our spring roll, which is held together with paper that we make from the wood of the Chinese Mahogany tree. The emulsion on the side is made with the leaves from the same tree”. This table side explanation causes some confused...
Foraging the Season: August
The sun is setting earlier now, and late-summer fruits are ripening. Autumn is already creeping into the Netherlands, with leaves browning and mushrooms starting to push through the forest floor. According to a Dutch climate expert, this ha...
Back at Work, Carrying Summer Salads in My Mind
The summer holiday nostalgia has officially kicked in now that I’ve been back at work for two weeks. I spent most of the first week powering through all the mise en place for our re-opening a few days later. De Nieuwe Winkel, the restaurant...
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The writers behind this newsletter.
For all the food nerds like me. If you’re looking for stories from farm, forest and Michelin-starred kitchens- I’m here for you. No recipe is too wild.
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