Added by on 2017-01-11

Green roofs absorb sunlight and insulate your restaurant. This helps to reduce energy loss and decrease noise pollution. Learn more with tips from Richard Young of PG&E’s Food Service Technology Center. Video Rating: / 5 Peter Fischbach of Gourmet Dinning Services at NJIT dishes out some samples of the latest crop from NJIT’s rooftop urban organic garden prepared to perfection. Up on the roof of the NJIT Campus Center, NJIT award-winning chef Peter Fischbach eyes a new crop of green goodness. In about two months, Fischbach hopes a bounty of wholesome organic winter veggies–from kale to arugula–will be ready to harvest into mouth-watering, organic greatness in his kitchen. Not a difficult stunt for a young chef, who for three consecutive years has numbered among the top winners and judges of the Great American Seafood Cookoff, held annually in New Orleans. Earlier this month, Fischbach, of Toms River, tied for third-place for the King of American Seafood. Of course anybody who eats regularly in his NJIT dining rooms will tell you there’s no contest when it comes Fischbach’s repertoire, from seafood chowder to Thai coconut – red curry crusted mahi. Can you imagine what magic he’ll concoct, wonder those who know him, with his own green bounty? The same thoughts must have occurred to the young chef, who since his arrival at NJIT in 2006 to run Gourmet Dining Services has dreamed of turning the 400-square-feet rooftop garden, originally designed for grass and a few flowers, into a rich organic and delicious vegetable and herb heaven for all to enjoy in the cafeterias below. This month Fischbach’s vision has already begun sprouting. With help from NJIT students, volunteers and Gourmet Dining colleague Julia Aiello, Fischbach will weed and water the new bounty spread in two-foot raised beds across more than 100 […]

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