Is Kelp the New Kale? Ask NCC Professor

NCC Culinary Professor and Chef Jeff Trombetta presented a seminar on “Is Kelp the New Kale?” at the International Restaurant and Foodservice Show of New York on March 4 at the Jacob Javits Center in New York City.

Professor Trombetta talked about the nutritious sea vegetable, which he describes as “versatile, tasty, local and sustainable.” Kelp has been hailed as the latest super food because of its high calcium content and rich nutrients.

At NCC, Trombetta is leading an initiative to promote the cultivation and preparation of this “super food,” which is harvested in Connecticut in Long Island Sound waters. Chef Trombetta has developed recipes for using kelp in a wide variety of dishes. NCC Culinary students have prepared kelp dishes to serve at many college functions.

The International Restaurant and Foodservice Show draws chefs, restauranteurs and culinary entrepreneurs from throughout the world for three days of seminars, tastings and demonstrations.

Professor Trombetta has been teaching at NCC since 1999. Prior to that, he was the Executive Chef of Yale Dining Services. He appeared at the Food Show with J.P. Vellotti, a kelp farmer and president of East Coast Kelp Farm and & Copp Island Oyster.