RecipeMuncher

I talk, from time to time, of the importance or limiting waste in kitchens. It is not only a necessity from a business standpoint, but an ethical requirement as well. Chefs are ingrained with a deep, deep respect for food. It’s part of our training. We’re taught not only the monetary value of the products we work with, but their real worth. We think about where the food comes from: who grew it, how it was slaughtered, how it gets to market. Knowledge of these things is deeply intert (...)

I talk, from time to time, of the importance or limiting waste in kitchens. It is not only a necessity from a business standpoint, but an ethical requirement as well. Chefs are ingrained with a deep, deep respect for food. It’s part of our training. We’re taught not only the monetary value of the products we work with, but their real worth. We think about where the food comes from: who grew it, how it was slaughtered, how it gets to market. Knowledge of these things is deeply intert (...)