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Exploring the Essential Features of “Nathan Lyon – World’s Healthiest Proteins”
OVERVIEW
Dive deep into the world of healthy proteins with Emmy-nominated chef and acclaimed cookbook author Nathan Lyon. Discover culinary techniques and useful tips for preparing meat, poultry, and seafood, plus a host of delicious clean eating recipes to supercharge your health.
You’ll Learn
- The difference between natural, cage-free, pasture-raised, and organic
- How to shop for sustainable and organic goods while on a budget
- The difference between wild versus farmed seafood
- How to filet a fish, break down a whole chicken and tenderize any cut of meat
- Dozens of new, foolproof recipes to have in your cooking arsenal
TABLE OF CONTENTS
Introduction
Sustainability
Wild Seafood
Aquaculture
The Big Three
Shellfish
Poultry
Pork
Beef
NSTRUCTOR
Nathan Lyon
Emmy nominated Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. He was Chef and co-host of Growing A Greener World (PBS), host of Good Food America with Nathan Lyon (Veria), was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), and appeared on The Next Food Network Star, Home Made Simple (TLC), and Real Simple Real Life (TLC).
After graduating from James Madison University with a Bachelor of Science in Health Science and a minor in Public Health, Nathan backpacked his way across Europe, learning about local customs, culture and cuisine. Although every town and country along Nathan’s journey provided its own culinary lesson, the watershed moment occurred in an outdoor market just outside of Florence, Italy: an elderly woman, agog at the massive amount of produce Nathan was stockpiling, eagerly asked, “Why are you buying so much food? Why not just buy fresh every day?” Nathan immediately dumped out half his basket and began pondering those two simple questions. It was in that market that Nathan discovered his truth: great food starts fresh.
Laden with ideas and information, Nathan headed home, eventually opting for culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, Nathan has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade.
Nathan published his cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters, Graham Kerr, Curtis Stone and Jamie Oliver and made the Washington Post’s esteemed “Top Cookbooks” list.
Nathan received the honor of an Emmy nomination for “Outstanding Culinary Host” in 2013. He is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium, a Culinary Ambassador with the City of Hope and has cooked at numerous non profits such as the Clinton Foundation. He has even written and co-illustrated (with his older brother, Craig) a children’s adventure book, Sam the Clam.
Please see the full list of alternative group-buy courses available here: https://lunacourse.com/shop/
