Chef Series

Blue Henry Slices their Waste in Half

Blue Henry Slices their Waste in Half

Detroit-born, Adrienne Walker, is the owner and operator of Blue Henry, a local Maryland company that makes cocktail ingredients. This growing business recently marked its five-year anniversary on its mission to offer simple, fun and sustainable products to its customers. Walking into their Capitol Heights location, you are hit with a pleasant aroma that radiates from fruit being prepped for…

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Sustainable Chefs: Tony Hull

Sustainable Chefs: Tony Hull

While some of us find it daunting to put together a meal for a small group, Chef Tony Hull doesn’t flinch at having hundreds of guests for a single meal. As the Executive Chef of the JW Marriott in Washington, DC, his events can include upwards of 1,000 people for lunch or dinner.  By his estimates, the hotel’s kitchen staff…

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Sustainable Chefs: Brian Hatfield

Sustainable Chefs: Brian Hatfield

Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In previous installments we featured Rob Rubba from Oyster Oyster and Liv and Zach from Toki Underground.  Due to the scale of food waste produced by restaurants, chefs have the power to…

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Sustainable Chefs: Olivier “Liv” Caillabet & Zack Sanders

Sustainable Chefs: Olivier “Liv” Caillabet & Zack Sanders

Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In our first installment, we featured Rob Rubba from Oyster Oyster.  Food waste is a big issue on both a local and international scale, and a push toward food waste reduction in…

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