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Creativity is taking a second look at something. For chef Christopher Stallard, some of his best and most loved dishes resulted from this practice. In Waste into Taste, Stallard presents an inspiring collection of practical techniques and delicious recipes, some new, some honed throughout his distinguished culinary career, for utilizing scraps of various foods to eliminate waste and lower grocery costs. Get creative in the kitchen to nourish yourself and nurture the planet.
About the author
Christopher Stallard is the head chef and owner of Michael Grant Gastronomy in Louisville, Kentucky. He graduated summa cum laude with an A.A.S in culinary arts and a B.S. in food service management from Johnson & Wales University. A fellow at J&W, he was awarded the President's award for outstanding service rendered to the university. He has served as an award-winning executive chef and pastry chef in restaurants throughout the Southeast including Charleston, South Carolina, Knoxville, Tennessee, and Nashville, Tennessee. In 2003, he was awarded top prize in the annual Bacardi recipe classic. In 2007, while executive chef of the Orangery Restaurant in Knoxville, he and his team helped regain the AAA Four Diamond Award. He served as a culinary instructor at The Art Institute of Charleston and was recognized as faculty member of the year at the inaugural commencement ceremony in 2010. When not cooking or writing, he prefers to be somewhere in the mountains, enjoying the splendor of nature, hiking and backpacking. He currently lives in Louisville with his wife Sandy and their dog Marley.
