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ICE Alum Dives Into Head Chef Position at Great White | Institute of Culinary Education

ICE Alum Dives Into Head Chef Position at Great White | Institute of Culinary Education
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Blooming squash at the market | Good Food

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The quesadilla at the Hotel June’s Caravan Swim Club uses squash blossoms from the farmer’s market.
Photo by Marina Goldi.
Market correspondent Gillian Ferguson discovers how Chef Angie Lee of
Caravan Swim Club at the Hotel June is using squash blossoms. She will be stuffing the squash blossom flower with Oaxacan cheese and plating with rojo salsa for next week’s Earth Day celebration. Next, Hugo Sanchez of
Valdivia Farms is the first to bring the blossoms to market and shares when the planting season begins and explains how to harvest both the zucchini and flower.

Angie-lee , Hugo-sanchez , Gillian-ferguson , Caravan-swim-club , Chef-angie-lee , Hotel-june , Earth-day , Valdivia-farms , ஆங்கி-லீ , ஹ்யூகோ-சான்செஸ் , கில்லியன்-ஃபெர்குசன் , கேரவன்-நீந்த-சங்கம்