Which chef popularized the phrase and practice? I’m teaching my crew to honor whole animals — last night we rendered 2 quarts of leaf lard from a pastured hog — and I want to credit the right person as we talk about why this matters for ethics and sustainability.
Fergus Henderson — St. John, London — he titled his 1999 book “Nose to Tail Eating” and popularized the phrase (Fergus Henderson - Wikipedia). , people keep crediting Bourdain, but plenty of cultures did the practice; Henderson made it a modern rallying cry.
Credit the 1999 “Nose to Tail Eating” author, but I always footnote that plenty of regional cuisines got there first; @OP, in pre-shift I pass around the cracklings from your leaf lard render and a quick yield sheet so the ethics click as flavor and math. If you’re in the U.S., Chris Cosentino did a lot to amplify it here — want the yield chart template?