Chef Jamie Bissonnette explains his attraction to lesser known cuts and organ meats.
A former vegetarian, Chef Bissonnette has made it his mission to use all parts of animals rather than wasting it. He takes pieces that might otherwise get thrown away and transforms them into delicious and enjoyable dishes.
He also traces his culinary origins, and stresses the importance of tasting food as you cook.
Winner of Food & Wine's 2011 People's Best New Chef Award. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.