Rachael Mamane is the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing staple products to home cooks across New York State. She has developed a methodology that enhances and expands food supply within a local food system, and is exploring what that means in different geographical locations. Rachael is not only passionate about what goes into making a good stock, but she is also dedicated to education about and economic development of local food systems.
Her work in reducing consumptive waste streams has been featured by the New York Times, Modern Farmer, The Splendid Table, and Food Curated. Her project participation with Feeding the 5000 was supported by the United Nations Environmental Program. She has exhibited at Harvard Law School and participated in early food incubators at Stanford University and Babson College. She is unafraid to spend nights with slow-roasting animals and is genuinely excited about eating carrot tops. Mastering Stocks and Broths is her first book.