The Power of Fermentation and Championing Local Ingredients Towards Zero Waste Sustainable Kitchens

This episode features Chef Carlos Frunze, a true embodiment of a third-culture heritage and a second-generation chef serving as Executive Chef at Teible. With a farm-to-fork philosophy, Teible provides seasonal ingredients to minimize its carbon footprint while also acknowledging the UAE's climate and landscape.

In addition to sharing his journey, Carlos speaks about his passion for fermentation, as well as ways to create a zero-waste kitchen and how he works as an activist for better food.