Self-described eco-chef Aaron French. Photo: Elizabeth Tichenor
Aaron French, a self-described eco-chef, has headed up the kitchen at The Sunny Side Café on Solano Avenue in Albany since it opened in 2004.
For the past two years he’s served up breakfast standards (think pancakes and eggs) and simple lunch fare (burgers, sandwiches, salads) at a satellite café of the same name in Berkeley.
French bounces between the two popular spots several times a day and jokes that the breakfast-brunch shift is the Rodney Dangerfield of cooking (it don’t get no respect).
Still, he’s proudest of his low carbon emissions menu options and his weekend food specials, a short, seasonal list that emphasizes local farms and calculates food miles.
French isn’t your typical chef. Before he cooked for a living he worked as a scientist. His interest in ecology led him to spend two years living among pygmies in Cameroon, where he studied seed dispersal by monkeys and birds.
An avid nature photographer, he’s also written about the relationship between ecology and food for the Bay Area News Group, where he penned the EcoChef column, as well as for Civil Eats and Fungi Magazine.(...)
Read the rest of Homegrown truths: Sunny Side Café chef Aaron French (819 words)
By Sarah Henry. |
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