The Startup Turning Bread Waste Into Pasta | Eat Wasted

Most chefs are trained to think in dishes.But what happens when culinary thinking becomes a product, a company, and eventually an entire system?In this episode of Fugitive Chefs, I speak with Leif Friedmann and Jorge Aguilar from Eat Wasted — a startup turning surplus bread into pasta.What began as frustration around food waste inside restaurant kitchens slowly evolved into a broader conversation around entrepreneurship, product development, branding, manufacturing, and how chefs create value outside traditional restaurant systems.We talk about:• Why food waste pushed Leif beyond restaurants • The transition from chef to startup founder • Building a scalable food product • Sustainability vs desirability in branding • Why chefs underestimate their transferable skills • The tension between craftsmanship and scale • How culinary thinking translates into startups • What modern food entrepreneurship actually looks like This conversation is not really about pasta.It’s about what happens when chefs stop thinking only like cooks and start thinking like builders.👤 Connect with Eat Wasted:Website:https://www.eatwasted.com/Instagram: https://www.instagram.com/eatwasted/🎧 Fugitive Chefs is your window into how culinary work and chef identity are evolving beyond traditional kitchens.New episodes every Tuesday.👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone questioning what a culinary career can become.🌐 Website: www.fugitivechefs.com📸 Furqan’s Instagram:https://bit.ly/4dtiyTv🎧 Podcast Instagram: https://bit.ly/43ndATO🍏 Apple Podcasts: https://apple.co/43vBtbT▶️ YouTube: https://www.youtube.com/@fugitivechef