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  • Martin Melucci

    When eating meat, while I haven't taken it out as far as you have, I try to never waste any of the meat I eat. I'm not speaking of bones/skin/excess fat though. I feel like I'm disrespecting the animals who had to die for it if I don't finish any leftovers, etc. Same for fish...

  • Daniela De Lorenzo

    Kære René Redzepi, I have been always interested in the Noma concept, and recently I also followed the online New Nordic Diet course at KU. I dumpsterdived myself while living in Aarhus and believe me, waste is more than just fish heads. I've recently quit my job as waitress in one of the best restaurant in Amsterdam. Top restaurants mean top food, and this mean top quality and freshness. In the recent months I've seen many lemon tarts (and not only) been thrown away as "not perfect" or "too old as made the day before", so I believe top dining inevitably imply food waste and wonder if cooking fish heads once is a sort of attempt of redemption.

  • Tom Cunningham

    Learned at the altar of a self righteous Greek chef - is that redundant - meanest little sob I ever met and tighter than the bark on a tree. ALMOST nothing went in the garbage. He kept a soup kettle going 24/7. All scrap from veggies went in even the stems of tomatoes. Any bone from any animal was cracked and added. We often wondered about the missing smart mouthed dishwasher that we lost.
    The stock was strained each morning the kettle was scrubbed and the stock returned. He made the best soups and sauces I've ever had and ran the lowest combined food cost in the entire company.

    • Alessandra Rizzotti

      That's awesome. What restaurant was it? And are you a chef now?

  • Valerie C

    very interesting. loved this piece.

  • Joshua Neuman

    Undoubtedly the greatest Tom & Jerry-inspired culinary moment since Jerry stuffed Tom's tail into a waffle iron.

  • Lou Pizante

    Waste not want not. Bill Bufoord, in his excellent book Heat, reveals that, while he was working as "kitchen bi**h" at Mario Batali's Babbo, Molto Mario used to root the garbage for ingredients to cook up to the customers and even highlight those dishes as the nightly specials!

  • Every Last Morsel

    We love the idea of turning scraps into a meal. Any big successes so far (if you can share the secrets)?

  • Alessandra Rizzotti

    Beautiful. I love the way you storytell. Wondering how your customers respond to the food? Wish I could try it.