Season 4, Sole to Soul

Meal Prep For Healthy Salon Lunching

sole to soul

Patrick Glennon

Patrick ‘Paddy’ Glennon’s experience is as diverse as his passion for protecting the environment. Paddy’s 40 years in the food service industry has a broad scope from working as a deck hand on cod trawlers out of Provincetown, Massachusetts to handling fresh fin fish, tunas and swords for shipping to lead fishmonger at the well-known Superior Seafood Company. Alongside his current role, Paddy owns Clausen Oyster Farm, in Coos Bay, Oregon, the Pacific Northwest’s third largest farm and home to the area’s beloved bay-side restaurant, a feature of the farm. Featuring on countless media, with highlights such as; Food Network, America Now, Cutthroat Kitchen, Iron Chef America – TBS Network, Paddy was a contributing writer for the book on farm to table cooking: Community Table.

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Meal Prep For Healthy Salon Lunching

Fast food lunching is the mainstay in a busy salon environment. With no time to eat or rest, it's too easy to shove down some french fries or a burrito in the quick 15-20 minutes you may be lucky to get between clients. Remember that if you don't take care of you, you can't take care of others! So take some advice from award-winning chef, Patrick Glennon on what he recommends as a fast food alternative for his busy wife when she's at the salon.

"Meal prep on Sunday provides a healthy, ready-made alternative to the common fast food option."

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