Chef
William Pfeiffer

A Thriving Community

Nurturing young cooks and sous chefs is vital for the future of the culinary industry.
“By investing in their development we maintain high standards, foster creativity and sustain passion within the kitchen.”

From Fork to Farm

All food scraps and table waste are collected by local farmers to feed their chickens. In turn, Chef’s team purchases the eggs from the farm,
creating a full green circle of sustainability.  Chef is making a notable difference by training his employees on the importance of food waste and purchasing low-cost equipment such as food dehydrators.

Un-BEE-lievable Performance

Within just two years, Chef studied beekeeping and now runs his own apiary with nine beehives. His team hosts interactive harvest events where clients participate in honey spinning and learn about the life cycle of bees while enjoying local cheese and charcuterie.
The sustainability project is so successful, they jar and sell the honey on site and ship to other FLIK units.