Farm to table pioneer
Asheville chef on food waste
Written by on Friday 8 February 2019
from farm to table william dissen asheville marketplace restaurant
Why pioneer of sustainable cooking William Dissen sleeps well at night...
He was the claimed Green Chef of the Year by Fortune Magazine twice, he travels the world to promote sustainable fish and pursues a zero-waste policy at his restaurants. Chef William Dissen explains why adopting a sustainable approach to working as a chef is no more than logical to him. ‘It is simply the smartest business model.’
Want to know more? Read the article in the digital Food Inspiration Magazine...