Jorge Aguilar’s Post

“We’re not only fighting food waste. We’re fighting the perception of waste.” That single sentence says a lot about what it actually takes to build food products today. In the latest episode of Fugitive Chefs Podcast, I spoke with Leif and Jorge, founders of Wasted ApS , a company turning surplus bread into pasta. But what interested me most was not just the product. It was the transition. How do you go from: working in kitchens → building a scalable food company? What happens when chefs stop thinking only about dishes…   and start thinking about manufacturing, retail, branding, consumer behavior, and scale? Some parts of the conversation that stayed with me: • Why restaurant thinking alone is not enough to scale impact   • The difference between crafting a dish and building a product   • Why sustainability itself is rarely what consumers actually buy   • The tension between craftsmanship and scale   • Why chefs may already have many of the skills needed to become founders One thing I appreciated a lot about this conversation was the honesty around the process. The first versions of the pasta were bad.   Factories rejected the idea.   Scaling turned out to be a completely different challenge from creating a great dish. And yet that’s exactly what makes stories like this interesting to me. Not just “food innovation” as a concept, but the reality of translating culinary thinking into systems that can actually survive outside restaurants. Full episode in the comments 👇 #FoodInnovation #FoodWaste #CPG #Hospitality #Entrepreneurship #FoodSystems #Chefs #FugitiveChefs