Hey There! I’m Megan Green
Senior Culinary Consultant | Broth & Flavor Development Specialist | Age 47
Seattle-based flavor strategist who believes every great recipe begins with a strong, nourishing foundation.
My Story
I’ve spent over two decades working at the intersection of culinary creativity and product development. My journey began in small restaurant kitchens, where I learned the art of layering flavors in soups, sauces, and stocks. Those early years taught me that the difference between “good” and “unforgettable” often comes down to the broth simmering quietly in the back of the kitchen.
Over time, I transitioned into consulting for food brands, helping them design broths and stocks that not only taste incredible but also connect with the heart. That’s how I became involved with projects like those at StockChicken—where quality, flavor, and comfort come together in one pot.
The Turning Point
One project in particular changed my outlook. A chef I was working with wanted a stock that reminded him of his grandmother’s Sunday dinners—rich, golden, and aromatic. We worked through batch after batch until we got it right. The first time he tasted it, his eyes lit up, and he simply said, “That’s it.” That moment proved to me that stock-making isn’t just about ingredients—it’s about memory and emotion.
What I Learned the Hard Way
Early in my career, I made the mistake of trying to “rush” stock-making—turning up the heat, skipping skimming, and over-seasoning too soon. The results were always disappointing: cloudy broth, harsh flavors, and no real soul. I learned that patience is the true secret ingredient and that each step matters.
My Approach Now
Today, I combine traditional slow-simmer techniques with modern efficiencies to create broths that are clear, balanced, and versatile. I believe in starting with the best bones, the freshest vegetables, and clean, filtered water. Every batch is treated with care—because I know it will be the foundation for something memorable.
What I Believe
- A great stock tells a story—every sip should feel familiar and comforting.
- Simplicity wins—fewer, fresher ingredients make for cleaner flavor.
- Technique is everything—temperature, timing, and skimming shape the result.
- Flavor is emotional—it connects us to people and places we love.
How I Can Help You
I work with home cooks, chefs, and food brands to develop stocks and broths that elevate every dish they touch. Whether it’s creating a signature flavor for a restaurant or teaching a family how to make a restorative chicken soup, I bring expertise, creativity, and care to every project.
A Little More About Me
Outside the kitchen, I’m an avid gardener, growing my own herbs and vegetables to use in my recipes. I love strolling through Seattle’s Pike Place Market for inspiration, and I believe there’s nothing better than a rainy day paired with a steaming bowl of broth.
Let’s Connect
If you’re ready to transform your cooking with flavorful, nourishing stocks—or just want to swap favorite recipes—send me a note. Great food is meant to be shared.
Get In Touch
[email protected]
Seattle, WA, USA
