5 Questions with Chef Bill Chodan - FLIK - SVP of Culinary

1. What’s your take on all the attention food waste is getting lately?

Long overdue, unfortunately we have grown up in a wasteful time. Earlier generations treated food as a more valuable commodity due to the less availability. With the availability of a bounty of foods and ingredients today it has become less of a valued resource.

2. What are your best tips to make it easy to reduce food waste in the professional kitchen?

Monitoring the waste stream. Both from a food preparation and customer standpoint. Teaching employees on proper cooking techniques and uses of ingredients that commonly end up in the trash.  In addition to monitoring food portioning, over portioning will also contribute to excess waste.

3. How about in the home kitchen?

The same approach, watching the amount of food purchased at the supermarket and prepared at home. Implementing home composting wherever possible.

4. What is one small change every person can make in their daily lives to make a big difference?

Do not bite off more than you can chew. Only purchase and prepare portions of what you can consume.