Chef On A Mission Radio #68: Wild Mushroom Confusion

Chefs and restaurant owners have a habit of misleading you about the mushrooms on their menu. I truly believe in most cases it's not meant to purposely miss lead you. I just think that it's a habit or a perception of the mushrooms. But in reality, it's still breaking the truth and menu ethics all chefs should have. Plus I'll talk more about the health benefits of mushrooms and how to forage wild mushrooms.
Screen reader support enabled.



Chefs and restaurant owners have a habit of misleading you about the mushrooms on their menu. I truly believe in most cases it's not meant to purposely miss lead you. I just think that it's a habit or a perception of the mushrooms. But in reality, it's still breaking the truth and menu ethics all chefs should have. Plus I'll talk more about the health benefits of mushrooms and how to forage wild mushrooms.
Turn on screen reader support


Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus, and his wife Jamie, had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and troubleshooting for other restaurants. His master consulting project is 50 mistakes website: a free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including NoFarmedSalmon dot com, ChefonaMission dot com & the controversial FoodFraudTV dot com. On FoodFraudTV, Chef Marcus has called out fellow chefs for not being honest with their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: www.MarcusGuiliano.com. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursuing his passion for food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.


Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted.
"Fair Use" guidelines: www.copyright.gov/fls/fl102.html