Chef Andrea Griffith's passion for simple, farm-to-table cuisine

04/9/2013 | AL.com (Alabama)

You won't find many processed ingredients in chef Andrea Griffith's kitchen at The Grille at Pursell Farms in Sylacauga, Ala., where she uses produce grown on the restaurant's grounds. Griffith specializes in authentic Southern cuisine, such as grits and collard greens, and avoids any complicated cooking trends. "I'm excited for the molecular gastronomy to go away," she said. "The big trend now is farm-to-table. It's what everyone wants."

View Full Article in:

AL.com (Alabama)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore