If you’ve ever wondered what happens to the food that doesn’t make it onto your plate, Amanda Palomino from Kitchens for Good has some answers and a solution to San Diego’s food waste problem. A chef who’s won Chopped and been an all-star on Hell’s Kitchen, Palomino’s goal is to transform excess and overlooked ingredients into meals with purpose, all while training the next generation of culinary talent.
She’s our guest on this week’s Happy Half Hour and here to talk up Kitchen for Good’s fundraising dinner and food festival, Wasted, on October 9 and 13.
“I really focus on respect for the food we eat,” Palomino says, as she talks about the organization’s mission to upskill individuals who’ve been impacted by the judicial system, who often struggle with housing insecurity, or have faced other significant challenges. She says that respect for food and its full life cycle comes up over and over in her training, and not just because it reduces waste—it’s about creating value and opportunity from the ingredients we usually throw away.
Palomino’s passion for using every last carrot peel, broccoli stem, and whey from homemade ricotta is not just a lifestyle but the backbone of their event. Chefs at the event create dishes using food that would otherwise be discarded, turning “trash” into an upscale experience.
For example, smoked carrots are on this year’s menu. She and her chefs will use all parts of the carrot—from the peels to the tops. They’ll also create lemonade from leftover ricotta whey. During the episode, we sampled an “ugly strawberry gazpacho” adorned with discarded strawberry tops.
“One of the things I really try not to do is shame people for needing to throw things away,” she says, explaining her process for teaching and mentoring at Kitchens for Good. She acknowledges that while food waste happens, the overall idea isn’t about perfection but progress.
L to R: Heather Lang, Amanda Palomino, Jocelyn Jung
She mentions that she helps students understand that every bit of food has potential, and even the “ugly” parts—like carrot tops or strawberry leaves—can be delicious when handled properly. This respect for ingredients, and the environment they come from, is a philosophy she believes can change lives beyond just cooking skills.
In addition to her work at Kitchens for Good, Palomino’s a master storyteller. She knows the power of food to change lives because it changed hers, starting back in her hometown of Atlantic City, NJ. “The kitchen is the place where things just make sense sometimes,” she says, reflecting on the sense of belonging and focus she found working in kitchens. The kitchen offered her a salve for periods when she struggled with her mental health.
Teaching others to find solace in cooking is a mission, therefore, something that comes naturally to Palomino. Many of her students face significant challenges, from substance abuse recovery to homelessness, and Kitchens for Good gives them a path not just to employment but also to self-reliance and pride in their craft.
Plus, it’s not just talk. Palomino’s culinary training includes direct ties to some of the city’s top restaurants and programs, with apprentices finding jobs at places like Juniper and Ivy, Town and Country, and other standout kitchens across San Diego. She says her role doesn’t stop when they finish their training; Kitchens for Good stays connected with apprentices for a year, offering resources, further workshopping, and overall lifestyle support so they can navigate the reality of working in professional kitchens and stay employed over time.
