Each week until ACF National Convention: Orlando, we’ll profile one of the inspiring speakers and presenters who will be there. Not registered yet? Visit acfchefs.org/convention to see the schedule and secure your spot before July 7!
Adam Kaye’s journey to The Spare Food Co. began when he interrupted a nascent career at an environmental law think tank to attend the French Culinary Institute as a recipient of a James Beard scholarship, and went on to cook in and lead some of the most influential kitchens in DC and NY.
For the past 18 years Kaye has worked side-by-side with Dan Barber at Blue Hill as Chef, Culinary Director, and educator. Adam co-created the successful wastED pop-up restaurant concepts in New York and London, which garnered international acclaim, and has inspired him to launch The Spare Food Co. Adam is a leading light at the forefront of culinary innovation in the burgeoning Food Waste movement.
Kaye will speak at ACF National Convention: Orlando on the topic “From Wasted to Wanted: Using Culinary Innovation to Design Waste out of the Food System.” It is well documented that up to 40% of all food grown and produced is wasted. Chefs stand at the forefront of unprecedented change — reducing food waste is increasingly seen as one of the most effective means of combating climate change and food insecurity.
As culinary professionals we are uniquely positioned to reduce waste and inspire new awareness simply by leveraging the skills inherent to our craft. Kaye will educate and inspire by curating a delicious journey into the unseen and under-appreciated to rediscover the lost culinary, nutritional, financial and environmental value in our kitchens, and demonstrate how today’s scraps can become tomorrow’s delicious dish.
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