Episode Details

You see this? This is what we always threw away, forever. It was rare that you see anybody using it.

看到这个了吗？这是我们一直丢弃的东西。很少会有人用这个来烹饪。

My name is Todd Gray. I'm the chef and co-owner of Equinox restaurant with my wife Ellen Kassoff.

我叫托德·格雷，是Equinox餐厅的厨师，和妻子艾伦·卡索夫共同经营着这家餐厅。

We have almost as much discarded trim as we do what we would call yield. I think about four years ago, Ellen really was the catalyst.

我们丢弃的边角料几乎和我们所谓的成品产量一样多。我觉得大概是在四年前，艾伦催生了这一想法。

So she was saying, "Hey, you know, we really need to be a little more careful with the waste that we're doing. We really need to look into composting."

她当时说：“我们真的需要更加谨慎地处理食材浪费。我们真的需要考虑堆肥处理。”

When you're married, you know as a couple, things can get much more deeply rooted into the philosophy, into the mind of the people running the company than if you were a big corporation.

两个人结为夫妻共同经营时，相比大型企业，很多事情会更深入地融入公司运营者的理念和思维中。

You can't lay in bed at night and have your pillow talk about reducing trash in the restaurant.

你不可能晚上躺在床上和枕边人聊如何减少餐厅的垃圾。

It's always been part of our culture, the kitchen culture, depending the training for a chef, they always taught you to never throw anything in the trash.

这一直是我们厨房文化的一部分，根据厨师的培训，他们总是教导你永远不要把任何东西扔进垃圾桶。

What we can do at this point is nice little cuts. So we cut them like this. They're crunchy, but once you saute them, they become soft.