“Culinary Alchemist” Pascal Baudar on the Art of Foraging and the Craft of Vinegar
The food expert shares his citybound foraging tips, particularly around Los Angeles, and explains how he’s “literally planting seeds in people’s heads.”
October 18, 2022
6 minute read
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Pinning a single job title on the award-winning food expert and forager Pascal Baudar is no easy task. A self-described “culinary alchemist” who cans, dries, smokes, ferments, steams, and pickles cactus buds, harvester ants, and other obscure flora and fauna, Baudar is the go-to source for Los Angeles–based chefs Curtis Stone, Josiah Citrin, and Ludovic Lefebvre, as well as cocktail maestros, including Matt Biancaniello, seeking these delicacies. “The majority of chefs use 30 wild ingredients, maximum,” Baudar says. “We deal with four hundred and fifty-six.”
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