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Pascal Baudar

Pascal Baudar

Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, and Chris Jacobson.

Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California.

He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times.

In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine.

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California Foraging: San Gabrielino

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Pascal Baudar Events

June 5th, 2017 - 7:00 pm

Pascal Baudar at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Pascal Baudar

Wildcrafting: Food & Beverages from the Natural World: Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter. June 5-9

Find more details here.

Category: Food & Drink | Science, Nature & Environment
Format: Course 
Book: The New Wildcrafted Cuisine - Exploring the Exotic Gastronomy of Local Terroir 

June 5th, 2017 - 12:00 am

Pascal Baudar at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Pascal Baudar

Wildcrafting: Food & Beverages from the Natural World: Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter. June 5-9

Find more details here.

Category: Food & Drink | Science, Nature & Environment
Format: Course 
Book: The New Wildcrafted Cuisine - Exploring the Exotic Gastronomy of Local Terroir 

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