The Full Cycle of Restaurant Amass | Matt Orlando

In this video from our latest MAD Monday, which had “Trash or Treasure” as its theme, the rising star chef Matt Orlando, of Copenhagen’s Amass, discusses how you can create a sustainable ecosystem to feed your restaurant, as well as find delicious flavors in items you would normally throw in the bin.

“I used to think that everything that came out of a greenhouse didn’t taste good,” says Orlando. But his opinion changed as he was figuring out what to do with the expansive plot of land his restaurant sits on. In those early months, he started discovering innovative ways to deal with compost and grow much of the menu’s products right out the front door. As Orlando explains, a clever “worm hotel” is one of the most important engineers of this ecosystem.

About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.