My Dehydrator is Key to Reducing Food Waste in Our Kitchen

Mike Kenat is the chef de cuisine of Salt of the Earth in Fennville, Mich. ​

One of our main goals in the restaurant is to reduce all food waste where we can. Everything costs money, so I take the standpoint of looking at each ingredient and seeing what else we can do with it.

I learned to think that way when I was in college at the Culinary Institute of Michigan. I...