Professor Jeff Trombetta Makes the Case for Kelp

NCC Culinary Arts Professor Jeff Trombetta was featured in a June 9 article in the Connecticut Post on the growing appeal of kelp harvested from Long Island Sound as a healthy food source. Here’s a link to the article:

Trombetta also works with the University of Connecticut’s Marine Science division to develop hundreds of recipes for kelp. He shared his experiences and product samples with an audience at the Bridgeport Regional Aquaculture Science & Technology Education Center, to commemorate the school’s fifth annual Chef Event which featured school-cultivated products including clams, tilapia and kelp. Accompanied by two of his NCC students and several Aqua seafood science high school students acting as sous chefs, Trombetta walked a crowd of parents, staff and community members through the paces of several dishes made with kelp, discussing his approach, its many applications and its health benefits.

According to Forbes, the global seaweed market is expected to reach $22 billion by 2024, with the U.S. accounting for just a fraction of this total.