Eating "Eco-Chic" is easier than you might think. Think of "Eco-Chic" in terms of resource consumption. Beef for example is not that eco-friendly since it takes up a lot of resources like water, grains, and land space. A vegetarian cuisine, sustainable sourced seafood, or chicken is much better in terms of resources. Pure Kitchen Catering Executive Chef Nick Lacasse shows us how to eat more "Eco-Chic" in honor of Earth Day!
More about Nick Lacasse
Executive Chef, Pure Kitchen Catering
Chef. Globe Trotter. Reality Star. Before becoming known on the Chicago culinary scene and beyond, Nick Lacasse worked his way up the kitchen ladder in Vermont, Seattle and Portland, Maine. Born and raised in Burlington, Vermont, Nick's food obsession began while working at Etta's in Seattle at age 19. He was greatly influenced learning regionality, seasonality and discipline in the kitchen, which awarded him a scholarship to New England Culinary Institute.
In 2002, he graduated and continued working, gaining experience under four different James Beard award-winning chefs including Chicago's own Chef Shawn McClain at Spring, Green Zebra and Custom House. In 2007, he was named Executive Chef at the newly opened The Drawing Room and won great acclaim with his personal food style – a mix of progressive techniques, seasonality and often an homage to the foods of his unfussy New England upbringing.
In 2012, Nick appeared on Bravo's Around the World in 80 Plates, which granted him national exposure and first-hand experience of global cuisine.
In 2013, Nick was offered the position of Executive Chef at Pure Kitchen Catering, where he has been able to bring his unique perspective on locally-sourced products to the Chicago catering scene. Having gained vast experience from working in some of the Midwest's top restaurants, Hubbell's committed to working with local farms to provide his guests with a memorable culinary experience, one that celebrates the agriculture and heritage of the Midwest region.