Fungi fusion: Turning food waste into culinary delights

Photo: Vayu Hill-Maini holding an experiment — neurospora mold grown on tomato pomace — in a lab at JBEI in Emeryville. Patrick Farrell, UC Berkeley.

Chef-turned-chemist Vayu Hill-Maini has a unique passion: transforming food waste into culinary delights using fungi.

One of his notable collaborators is Rasmus Munk, head chef and co-owner of the Michelin two-star restaurant Alchemist in Copenhagen. Inspired by Hill-Maini, Munk serves a dessert featuring orange-colored Neurospora mold grown on rice.

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