From Farm to Shower, Chelsea's Cookshop Reduces Food Waste With Artisanal Beef Fat Soap

Cookshop is a popular restaurant in Chelsea near the High Line that serves up farm-to-table American cuisine.

In this video from Zagat, watch as editor Billy Lyons chats with chef Andrew Corrigan about how and why they make and sell soap out of beef fat.

At Cookshop in New York City, Chef de Cuisine Andrew Corrigan has found a new way to help reduce food waste. By using leftover grass-fed beef fat to make soap, Corrigan has found a way to advance the farm to table movement one step further and stay true to the restaurant’s mission of sustainability. So, what does Zagat Editor Billy Lyons think of washing his hands with beef fat?

via Zagat

Matt Coneybeare

Matt Coneybeare

Founder, Publisher and Editor-in-Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their three dogs. He is an avid marathon runner, and spends most of his time working from a treadmill desk at home.

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