Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH

Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants.

Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.

⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.🤘

• Economics of upcycling
• Saving water from blanching and circulating to clean the floors at the end of the day
• Turning fish bones into noodles and why it just works. Bouncy!
• Why he wants people to copy his food and techniques
• Why Matt closed Amass and why he says he’ll never open a restaurant under the same name
• His company, Endless, where they take massive amounts of commercially produced food waste and find ways to keep it out of the waste stream
• His chocolate alternative called Thic and why it could be a game changer for the industry
• Working with large skill producers and why it’s a totally different way of thinking then a chef and a fine dining restaurant
• His new project in Singapore that is a multifaceted restaurant and education spot called AIR that will include a 9000 square-foot garden and farm in the middle of Singapore
• Using flavor as a vessel to carry a message of sustainability and not preaching to the guest table side
• The importance of understanding that sometimes a journey ends and you have to begin a new.
• The importance of being a chef, but also allowing yourself to be open to other ideas and concepts when it comes to food
• Leaving a team in today’s labor climate and what you have to do to be successful in creating a culture of excellence

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀