Zero Food Waste Challenge

On May 23, 2019, a dozen of New York City’s most creative culinary leaders—from soup kitchen cooks to Michelin star chefs—competed to end food waste.

Meet our Chefs

JUDGE CHOICE WINNER

Michael Anthony
Gramercy Tavern
Ricotta Tart with Lemon Confit

AUDIENCE VOTE WINNER

Cory Tomaino
FLIK Hospitality
Gochujang Hanger Steak & Vegetable Stem Tacos with Rainbow Chard Stem Kimchi

Lynn Loflin, Tim Mercardo & Michael Mangieri
Lenox Hill Neighborhood House
Fruit Infused French Toast with Spiced Apple Butter Compote

Naama Tamir
Lighthouse
Skin-and-Stem Vegetable Poofs with Herb Labneh & Pecorino Pesto

Kirstyn Brewer & Claire Sprouse
Hunky Dory
Citrus Onion Dip & Sweet Potato Chips paired with Punch

Suzanne Cupps & Amy Ho
Untitled
Spring Grilled Cabbage with King Trumpet Mushrooms & Spring Onion Ginger Sauce

Garrison Price
Cafe Clover
Cashew & Almond Milk Panna Cotta with Caramelized Honey Syrup

Kendall Scodari
Made Nice
Cauliflower ‘Bone Marrow’ with Beet Tartare & Cauliflower Leaf Salad

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Judging Panel: Stacy Carroll, Director of Impact & Women’s Programs at James Beard Foundation
Alison Roman, Author of Dining in; Contributor to Bon Appetit Magazine, New York Times Cooking
Adam Kaye, Chef and Co-Founder at Spare Food Co.
Matt Jozwiak, Founder and Executive Director of Rethink Food NYC
Jackie Gebel, #EraseFoodWaste Ambassador for Morton Salt

Moderator: Jake Cohen, Editorial and Test Kitchen Director at The Feedfeed
Jake Cohen is a food writer, recipe developer and Editorial & Test Kitchen Director of the Feedfeed. The Feedfeed is a food and lifestyle experiential media company, an influencer network, and the world's largest social media community and crowdsourced pub for cooking, baking and drinking.  

Culinary Director: Winston Chiu, Partner, Bonbite Catering & Culinary Director, Rethink Food NYC
Winston graduated from the Institute of Culinary Education and started Bonbite Catering, a globally inspired, locally sourced catering firm. He later became a partner at Little Tong Noodle Shop, specializing in mixian noodles from China’s Yunnan Province. In addition, he is currently the Culinary Director at Rethink Food NYC, a nonprofit focused on converting excess food into meals for those in need. He’s also spent countless hours developing the culinary arts curriculum for the Brooklyn S.T.E.A.M. Center, an innovative business-focused public school.

Special Thanks: Lewis Miller Design, Rethink Food, Purslane, Bonbite, Eco-products