Chef Anita Lo stands against a wall with text Michelin star Chef, 3 Stars New York Times, Iron Chef winner, and Top Chef Master

Chef Anita Lo: A Culinary Visionary Committed to Sustainability

Chef Anita Lo: A Culinary Visionary Committed to Sustainability

In the ever-evolving culinary landscape, Chef Anita Lo stands out not only for her incredible talent, but also for her unwavering commitment to sustainability. With an impressive portfolio of successful restaurants and extensive global travels, Chef Lo has become a beacon of innovation in the kitchen. We recently had the pleasure of interviewing her, where she shared her insights on sustainable cooking practices, her inspirations, and the future of the culinary world. 

Sustainable Practices in the Kitchen

Chef Anita Lo in a chef jacket standing

Chef Lo has always believed in minimizing food waste, a principle she implemented long before it became a trend. “If I was using a cauliflower and needed florets for decoration, I would use the insides as a puree and perhaps fry the leaves,” she shared. This holistic approach to cooking extends to her restaurant staff meals, where she creatively repurposes scraps, such as freezing fish bellies and cheeks for hearty stews. “We composted what we couldn’t use and recycled cooking oil for biofuel. Our electricity was even wind-powered,” she added, showcasing her dedication to sustainability.

For home cooks looking to adopt these practices, Chef Lo’s cookbook, Solo: A Modern Cookbook for a Party of One, offers invaluable tips. She emphasizes the importance of shopping mindfully, sourcing ingredients in smaller quantities, and utilizing local butcher shops and farmer's markets vs the styrofoam packages at the grocery store. “Labeling and dating your food, freezing in usable batches, ordering it correctly, and using a vacuum sealer to extend freezer life help maximize shelf life,” she advises.

Culinary Inspirations from Around the World

Traveling to diverse locations has profoundly influenced Chef Lo's culinary philosophy. One standout experience was in Mongolia, where she discovered a truly farm-to-table way of eating. She began foraging with a culinary tour group that she works for,the Tour De Forks (http://www.tourdeforks.com). This experience not only enriched her cooking but also deepened her appreciation for local ecosystems and seasonal ingredients. “I am now a member of the Long Island Mycological Society and love to eat wild edibles.”

Chef Lo is also dedicated to community initiatives that promote sustainability and food security. As a board member of Common Threads, she helps provide nutritious, whole ingredients and healthy cooking skills to underprivileged families. “They have a focus on multiculturalism which is a great way to teach kids about other cultures through food while making them feel at home.”

The Future of Sustainable Cooking

Chef Anita Lo stands against a wall with text Michelin star Chef, 3 Stars New York Times, Iron Chef winner, and Top Chef Master

When discussing future trends in sustainable cooking, Chef Lo expressed excitement about lab-grown meat. “I think lab grown meat is going to be important in the future.  For me as an eater, the plant based “meats” just don’t cut it for me taste-wise, and they are highly processed.”

She added, “Most chefs I know can’t tell the difference between lab grown ground meat and the real thing once it's mixed with some fat, at least from the lab in Jersey City that I visited (Fork and Good). This lab was immaculate, unlike the nicest abattoirs that I’ve visited.  Not to mention the environmental costs of conventional meat farming.”

Balancing innovation with sustainability, Chef Lo believes that the two can coexist harmoniously. “Trying to employ sustainable practices can actually force you to be more creative,” she stated, highlighting how constraints can lead to ingenuity in the kitchen.

Inspirations and Unexpected Ingredients

Throughout her culinary journey, Chef Lo has drawn inspiration from various sources, including her mentors, David Waltuck and David Bouley, and her diverse travel experiences. “Influences can come from anywhere—a staff created meal, a cookbook, an ingredient or even a childhood memory,” she noted.

One of her most unexpected culinary creations involved using shirako (cod milt) as a garnish for a filet of cod. “I tempura’d it, and everyone loved it,” she recalled, demonstrating her adventurous and creative approach to cooking.

Quickfire "This or That" with Chef Lo

To wrap up our delightful conversation, we asked Chef Lo a few fun "This or That" questions:

Sweet or Savory? Savory

Street Food or Dining? Depends on the day

Chef's Knife or Food Processor? Chef’s Knife

Breakfast or Dinner? Dinner!

Dinner Party or Intimate Gathering? Intimate Gathering

Chef Anita Lo is not just a culinary artist but a passionate advocate for sustainable practices in the kitchen. Her insights remind us that cooking can be a mindful and innovative process that respects both our planet and our palates. As we continue to explore the world of food, her journey serves as an inspiring example of how we can all contribute to a more sustainable future. 

Stay tuned for more interviews and insights from culinary leaders like Chef Anita Lo as we celebrate the art of cooking and the importance of sustainability on our plates.

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