Aquaculture is a vital source of affordable seafood, that – if backed up by education – can help to halt a deepening public health crisis in the US, according to Eric Adjepong, who is well-known for his appearances on Top Chef.
A first-generation Ghanaian-American, born and raised in New York City, he cooked in several Michelin-starred restaurants in New York, after graduating with degrees in culinary arts and nutrition from Johnson and Wales, one of the country’s premiere culinary universities.
Adjepong has worked with the top food purveyors and suppliers in the world and is a firm believer in good quality farmed fish, such as Pacifico Aquaculture’s striped bass. He also sees the sector as a key solution in the fight against what he terms “nutritional injustice”…
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