Children are the future of our society but when it comes to their nutrition, we don’t seem to be doing a great jobs in schools at feeding them. In this episode we’re joined by chef Dan Giusti who is revolutionizing the food industry in schools and institutions. Once a head chef at the world’s top rated restaurant, Noma, Dan found a passion in helping to improve the meals of kids across America. In this conversation he shares his story: how he went from a childhood in an Italian household, to top chef, to starting Brigaid. His inspiring story is one of trusting life’s changes, facing our inner anxieties, and finding a deeper purpose.
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0:00 Intro
2:43 How Dan Fell in Love with Cooking
7:57 Being a Good Host
12:54 Working in a Top Restaurant
15:52 Dealing with the Pressure
22:03 Leaving the Restaurant Industry
26:57 Cooking for Kid’s Palettes
33:44 Brigaid: Revolutionizing School Food
40:32 Goal of School Food
44:56 The Hopeful Future of School Food
49:50 Male Mental Health
1:04:24 Conclusion
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Growing up in a food-loving Italian family, our Founder and CEO, Dan Giusti has always had a passion for food. This inspired him to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen.
After three years in the latter role, he returned to the United States to tackle another culinary challenge: school food. Guided by the belief that everyone deserves good food, he founded Brigaid in 2016. His vision was to assemble a team of professional chefs who were eager to apply their culinary expertise to help school foodservice programs achieve their goals. Today, Brigaid’s work spans school districts across the country, a senior organization, and a prison system.
https://www.chefsbrigaid.com/ https://www.instagram.com/dan.giusti/?hl=en https://www.instagram.com/brigaid/?hl=en
