Last week i celebrated my birthday. I was reflecting on all the things I have to be grateful for. One of them was my career so far. I started on the dish line many years ago, scrubbing pans, stacking plates, and watching cooks move with a rhythm I wanted to learn. I didn’t know it then, but those nights—wet floors, steam, and the hum of a kitchen—built the foundation I still stand on today. I said yes to every opportunity. I asked questions. I stayed late. I learned the classics. I learned...

In a recent discussion with a colleague we were discussing the pitfalls and problems large-scale food service establishments have with...

Introduction: Food waste has become a global challenge, with staggering amounts of edible food ending up in landfills every year. The...