FOUNDER AND CEO OF RETHINK FOOD

What inspired you to transition from a successful culinary career to founding Rethink Food?

When I was a cook, I saw firsthand how much good food from restaurants goes underutilized for about a decade. I knew something needed to be done, but I couldn’t find anyone doing it, so I felt like I had to do it. That’s what Rethink Food is about—bridging the gap between excess food and the communities that need it.

How has Rethink Food evolved since its inception in 2017, and what are you most proud of achieving?

Rethink Food started in 2017 in a small kitchen with the objective of transforming excess food from restaurants, corporate kitchens, and grocery stores into nutritious meals for communities impacted by food insecurity. In April 2020, with food insecurity escalating and restaurants facing widespread closures due to the COVID-19 pandemic, Rethink Food leveraged its experience with food rescue and distribution to launch Rethink Certified, an emergency meal response program with a two-fold purpose: To provide nourishing, culturally-celebrated me for food-insecure communities and support restaurants with keeping their doors open. To date, we have provided over 26 million meals to local communities facing food insecurity, directed over 111 million dollars to local restaurants and businesses, and repurposed over 2.5 million pounds of excess food.

What I’m most proud of, and consider the biggest evolution, is the realization that supporting businesses in the communities we serve is really important. We've grown our programs to build equity in our food system - empowering small local restaurants and food businesses in local neighborhoods to prepare meals for their communities, supporting economic development and fostering a sense of community ownership.

What’s the best piece of advice you’ve ever received, and how has it impacted your life and career?

“Be careful who you get advice from.” 

Could you share a story of an individual or community that has been significantly impacted by Rethink Food's initiatives?

Chinatown has seen massive change, investment, and support, which has gone a long way for the people we serve there. Historically, nonprofits have difficulty making really good Chinese food for the local community. We work with local restaurants and food businesses to provide nutritious meals that match their cultural needs and preferences. 

How do you see the role of small local restaurants evolving in the fight against food insecurity?

I see them becoming the main food provider for their local communities over the next 20 years. They are at the heart of the solution in their neighborhood.

Outside of work, what activities or hobbies bring you joy and help you recharge?

Spending time with friends and family is the most important thing to me.

Who has been your biggest inspiration throughout your career?

Daniel Humm, Rethink Food co-founder, chef and owner of 3-star Michelin restaurant Eleven Madison Park, has taught me always to push the boundaries—always try a little harder, go to the next level, and take on a bit more. That attitude and grip that he taught me has brought a lot of the success that Rethink Food has.

Can you share a pivotal moment in your life that influenced your decision to address food insecurity?

It started when I was a kid as we ate expired granola bars or cans of beans. Then, when I became a cook, I became obsessed with the amount of food left over. At my first cook job, I would take home some leftovers, like some risotto and scallops, and think that if we could share this with people like me in high school, that would change the game.

What advice would you give to aspiring social entrepreneurs who want to make a difference in their communities?

They need to stop talking about it and start doing it. Do the thing you are trying to do. If it’s to teach kids how to cook, go teach kids how to cook. If it's using excess food, go pick it up, make meals, and give them away. Just go do the thing, stop thinking about it, and stop talking about it. Less thinking!