Kripalu Executive Chef Jeremy Rock Smith talks about “riding the wave” as he serves up thousands of pounds of chickpeas, kale, and other delectable menu items to Kripalu’s annual 40,000 guests.
Kripalu Executive Chef Jeremy Rock Smith talks about “riding the wave” as he serves up thousands of pounds of chickpeas, kale, and other delectable menu items to Kripalu’s annual 40,000 guests.
