Rachael Mamane developed an interest in nose-to-tail cooking while she was working as a pastry chef and spending a lot of time in commercial kitchens. When she went on to work for Hudson Valley Duck Farm, she says she "noticed a gap at the markets. No one was selling these fundamental building blocks, stock and demi-glace." Her company, Brooklyn Bouillon, fills that gap and has a two-fold mission: to educate consumers about the benefits of cooking with well-made stock and to work with responsible local farmers, providing an avenue they can depend on to sell parts of their animals for which there is uneven demand. More

Rachael Mamane took her dedication to nose-to-tail eating, her love for cooking, and mixed it with her connections to local farmers to create Brooklyn Bouillon. This up-and-coming company creates stocks and demi-glaces using ingredients straight from Greenmarket farmers, with no additives, and makes them available to home cooks. More