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.

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