April 15, 2015 — “Unfortunately about 80%-plus of our fish is imported, and the laws in many of those countries are more lax than ours,” Heffernan told Speakeasy. “Yet only 2% of seafood is actually inspected. So what you think might be grouper or snapper or whatever is likely not.”
Everything from Austrian cuisine to sustainable fish was on the menu at the seventh annual New York Culinary Experience, a cooking camp held at the International Culinary Center in SoHo this past weekend.
The event exposed some 150 students to a mix of both well-established chefs like David Bouley and Andre Soltner, as well as rising stars like Emma Bengtsson, who was propelled to fame last year when she became the first female chef in New York to earn two Michelin stars for Aquavit.
It was the first time teaching a cooking class for Bengtsson, who showed students how to make a Scandinavian bouillabaisse, which involved cleaning mussels, searing seafood and making a parsley aioli.
The chef’s methodical approach helped students of all cooking abilities create the dish. Comments like “It’s very doable” could be overheard in various parts of the kitchen.
Read the full story from The Wall Street Journal