Questions. Everyone has them. I have been fortunate enough to work with hundreds of organizations and thousands of chefs and most of them have the same thing in common: they have a food waste problem and they want a solution for it. I get asked A LOT of questions. Most of the questions I get asked are about repurposing - like, “Chef, do you have a recipe for orange peels?” or “What do I do with leftover pizza dough?” Most of these types of questions have to do with chefs looking for recipes or ideas to creatively turn trim waste or overproduced food into a profit-generating menu item. I am always happy to help a fellow chef find a solution.
Outside of being a consultant and a walking recipe database, I do get asked many questions that seem to resurface on a regular basis. Below are the 5 most common questions that come up; let’s see if these solutions can apply to your kitchen.
