Marriott and MAD Academy Partner on Sustainable Hospitality
"The executive chef justifies using free-range, plant-based eggs because they bind better than less expensive eggs, allowing him to use less of the ingredient in recipes like mayonnaise or brioche. He knows the producer personally and verified that flavor improves when chickens are fed barley and corn, making the higher-cost eggs both a culinary and sustainability choice tied to local sourcing and direct producer relationships." - Ashley Day
