WorldWild Podcast

 Episode 13  20th June 2019

Responsible Deliciousness with Matt Orlando

Matt Orlando has prided himself on attaining a carbon footprint that is around half that of a normal high-end restaurant. This, in addition to his committed root-to-stem approach, has made his restaurant Amass in Copenhagen revered not only for flavour innovation but a forward-thinking approach to food production.

In this lively & impassioned conversation, Matt and Miles talk about what Amass is trying to achieve, how chefs have a vital cultural role to play in the 21st-century, the importance of authenticity when it comes to sustainability, brewing beer with wild spices, and how great discoveries can occur in the kitchen when you invite in a bit of inconvenience...

 

'Ninety-five percent of the story is still in the soil'

- Matt Orlando, episode 13

 

About Matt Orlando

Matt Orlando is the owner-chef at Amass restaurant in Copenhagen and recently the founder-chef at Broaden & Build, a brewery he hopes to infuse with the same mentality that has made Amass one of the most respected restaurants in the world. He is one of the most esteemed chefs in the world; having worked at Le Bernardin, The Fat Duck, returning to his native USA to work under Thomas Keller at Per Se in New York and then back again to Rene Redzepi's Noma where he became the famed restaurant's first Chef de Cuisine. Matt’s passion for sustainability has brought him to the forefront of carbon accounting in the hospitality industry and led to a broad-scale call for environmental responsibility to be made a priority and not just a marketing tool.

 

 

Further reading

About the show

 

We offer a series of conversations to tap into the wildness within ourselves and to uncover what is possible when we do. It is our hope that through the WorldWild Podcast we can contribute to the revitalisation of wild food culture and conversation around the world.

 

Through people who know their landscapes intimately, we gather the threads to weave a rich tapestry. Piece by piece the vision of a wilder world comes into view. The wild embrace of nature welcomes us back and offers us a seat at the table. A feast, no less!

 

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