Archive

A Waste of Waste

My job is to work with cooks to fig­ure out the sci­ence behind food and cook­ing. But some­thing that we’re also inter­est­ed in with my job is using the knowl­edge that we pro­duce by doing that to improve the world. 

On Guts

Why did we pick the theme? It seems that when I’m with René or oth­er chefs, younger cooks come up to us and they always ask, How did you do it?” Or, Why did you become suc­cess­ful?” Besides it being a team effort, I think it all starts with the seed, a plant of an idea, you know, plant­i­ng an idea.

David Chang & Jim Yong Kim: The Future of Food

I think we need to take a look at what we find to taste good. And I think a lot of peo­ple throw away food. As Juergen men­tioned, we throw away 1.3 bil­lion tons of food a year. That’s a third of the food that is pro­duced. Which is just prob­a­bly the eas­i­est way to reduc­ing hunger in the world. Being more resource­ful, much more fru­gal about it.