Chef's Table: Root to Stem Cooking Demo with Chef Billy

Root-to-stem cooking is a celebration of the whole ingredient that honors every part of a plant, from its roots and stalks to its leaves and peels. By embracing this approach, we reduce food waste, maximize flavor, and unlock unexpected textures and nutrients that are often overlooked. What was once discarded becomes an opportunity for creativity: carrot tops transformed into vibrant sauces, broccoli stems shaved into crisp salads, and herb stems infused with deep, aromatic flavor.

Beyond the plate, root-to-stem cooking reflects a more thoughtful and sustainable way of eating. It supports a system that values resources, respects the work of growers, and minimizes environmental impact. 

Join us on Wednesday, April 22nd at The Carts, as Chef Billy demos root-to-stem cooking with whole vegetables and prepares a Seared Cauliflower Wedge with caramelized carrots, spring onions in a carrot curry broth, carrot top pesto, farrotto and toasted pistachio. 

About Chef Billy Strynkowski

Billy Strynkowski is a Supervising Chef for Restaurant Associates whose primary area of focus is to lead Restaurant Associates culinary team in expanding their wellness platform while creating innovative menus for fitness and healthy lifestyles throughout.,One of Chef Billy’s most influential wellness platforms is the oversight of the Player’s Lounge at the US Tennis Open. Billy’s “great tasting, good for your food” as well as his charm made texting with tennis greats such as Serena Williams a daily occurrence for him during the tournament. Before R/A, he was with Cooking Light Magazine for 12 years. In his prior role, he was a regular guest on CNN and has appeared on dozens of other TV shows, including ABC’s The View and CBS’s Good Morning America. Chef Billy is a culinary graduate of Johnson and Wales University in Providence, Rhode Island.