You know those odds and ends you end up with after cooking? Well, you may want to think twice about throwing them out after watching this video of New York City chef Mads Refslund turning food scraps into stellar dishes.
In this enlightening video from ZagatRefslund, who mans the Nordic-themed restaurant Acme, illustrates his philosophy of nose-to-tail cooking using everything from corn husks and salmon skin to cucumber scraps.
"I think it's important to use everything on the animal, or the fruit or the vegetable. I believe we should not throw so many things away, " says Refslund, while explaining that chefs have a responsibility of teaching cooks how to be less wasteful.
Take a look at his mouthwatering dishes made from food scraps:
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.