Chefs and Restaurants
Dan Barber Explains How to Tap Into Waste to Find New Flavors
February 8, 2016 7:57am
On the impetus for him to try and tackle the issue of food waste:
We started wastED with the hope of celebrating what chefs do every day in their kitchens but rarely get credit for. This idea of utilizing “lowly ingredients” is something that’s hardwired for anyone who loves to cook—not just because it’s economical, but because, through technique, you can unlock incredible flavor.