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 | 22 | Subscribers | Read | clinethomassen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Foraging the Season: February
I’m on the lookout for the first wild garlic shoots. This is a really exciting time of the year, I must admit, seeing others already finding some. I went to my usual spots in Rotterdam without success. I moved to Nijmegen last summer, so I’...
The Anticipation of Spring
Is there anything better than fresh, sunny, and crisp January mornings? I mean, I can name a few things, but these kind of days are definitely worth appreciating. After some heavy snowfall at the beginning of this month here in The Netherla...
Foraging The Season: December
Get ready for all things Christmassy. This month, I foraged wild ingredients that featured heavily in my Christmas cooking and baking. I surprised (or confused?) my family and friends with grand fir shortbread, Szechuan pepper chocolate sal...
The Night We Cooked Our First Pop-Up
A dream of mine has become reality: I organized my first culinary pop-up. Together with Alberto, I served a 7-course tasting menu to 20 people in Copenhagen last week. I’ve been wanting to start doing pop-ups to learn what it’s like to be i...
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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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