Ep 1. Garbage
- January 3, 2016
As the title would suggest, The Mind of a Chef season 5 episode 1 is all about garbage - or rather, the creative ways that chefs can repurpose it. The show's host, chef David Kinch, begins by reflecting on the sheer amount of waste generated by the restaurant industry and the environmental impact of this waste. From there, he challenges himself and his fellow chefs to come up with ways to use scraps and byproducts in their dishes.
The episode takes viewers through a number of these inventive uses of "garbage." Chef Kinch makes use of leftover bread to create a flavorful, umami-rich "bread paste," which he combines with roasted vegetables and fish. Chef Alex Atala makes a point of using every scrap of an ingredient, using a whole chicken in a variety of dishes and even using discarded chicken feet to create a rich broth. Meanwhile, Chef Danny Bowien uses pulp from carrot juice to create a colorful and complex sauce for his dish.
The show also focuses on the broader issue of food waste, with interviews and segments highlighting organizations working to analyze and reduce food waste in the industry. These segments provide an important context for the chefs' creative solutions, underscoring the fact that the problem of waste is a systemic one that requires broad-based solutions.
Overall, The Mind of a Chef season 5 episode 1 is a thought-provoking exploration of the creative possibilities of using "garbage" in cooking. It's a fascinating episode that will appeal to anyone interested in food waste, sustainability, or the art of cooking itself.
