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I am passionate about:
Making people smile, food trends, culinary science & education, food waste solutions, meatless proteins, modern pastry techniques, healthy food (especially my morning waffles), and finding a reason to ditch what I'm suppose to do to go to the beach.
A little known fact about me is:
I will cook you both the healthiest and best tasting fried rice you've ever had.
Show my name on the attendees list for events I am attending:
San Francisco, CA, United States
VP of Product & Commander in Chef
"Extending the shelf life of Chefs"
Past-board member for the Research Chefs Association (RCA) as well as President and Co-Founder of the RCA Student Committee. Led the launch of the first ever food waste product development student competition in March 2017 at the annual RCA Conference.
Vice President of Product for ReGrained, a platform that conmects urban craft breweries to sustainable food systems.
Hi again. I'm looking at the Ideas Phase and realizing both of my most recent posts seem like they belong in the Waste Means Business subcategory. Should I repost both of them onto the Ideas Phase platform? I'd be happy to :)
Hi, thanks for reaching out! I just added an image. I want to add the Research Chefs Association logo or something similar because this OpenIDEO platform is a great way to get people already interested in this challenge, but I am awaiting approval and will do so when the time is appropriate. Regardless, looking forward to learning and seeing where our ReThink Waste Initiative can be best fit. Talk soon! -Phil
I focus on ugly vegetables because it is the a more neutral step towards incorporating wasted food ingredients into child food (as oppose to cryovacing acid whey into a tandoori chicken marinade or spent coffee-cocoa soil). Hypothetically, such frozen desserts would be made in a dessert production facility where they can be shipped to school lunch cafeterias, so they don't have to be prepared on-site. Similar to how fine-dining restaurants have exclusive relationships with farms, a symbiotic relationship can be established between a food R&D facility and (ideally local) farmers looking for a way to transport rejected produce. Vegetables are my focus for children to eat healthier earlier in life with an ending course considered to be a "reward," one that is lower in sugar and hopefully curtail sweet cravings. Of course ugly fruits can be fun, flavorful options,; but ugly vegetables aren't as immediately ready to consume and must be transformed (or hidden). This is nevertheless a long-term project that would utilize ingredients under the umbrella term of food waste--which hopefully can also include perfectly good produce going to waste at schools!
Charred bellpepper and plum gazpacho anyone? And, for a lunchtime dessert??