LA Kitchen's Executive Chef Ryan Stewart and his soft tomatoes. All photos by Javier Cabral
Robert Egger of LA Kitchen
LA Kitchen's Sous Chef Charlie Negrete showing off his powders made from fruit and vegetable scraps.
Vegetable scraps for broth
Dehydrated pineapple cores to be pulverized and made into a powder for dressings and marinades
A volunteer at LA Kitchen holding a tray full of old romaine lettuce The same volunteer holding the salvaged romaine hearts
Carrot tops to be used in a pesto
Instant frozen smoothie packs to be dropped off at local shelters Volunteers at LA Kitchen