NCC Culinary Professor and Chef Jeff Trombetta will give a demonstration on “Is Kelp the New Kale?” at the International Restaurant and Foodservice Show of New York at 10:30 a.m. Monday, March 4 in the Exhibit Hall at the Jacob Javits Center in New York City.
Professor Trombetta will talk about the nutritious sea vegetable, which is “versatile, tasty, local and sustainable.”
At NCC, he 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, restraunteurs and culinary innovators from throughout the world for three days of seminars, tastings and demonstrations. It will be held from March 3 to 5 at the Javits Center.
Professor Trombetta has been teaching at NCC since 1999. Prior to that, he was the Executive Chef of Yale Dining Services. He will appear at the food show with J.P. Vellotti, a kelp farmer and president of East Coast Kelp Farm and & Copp Island Oyster.