The transition from a culinary career to roles in sustainability. Dennis explores various pathways for chefs to leverage their skills in the sustainability sector, emphasizing the importance of both hard and soft skills.

The discussion covers specific roles such as sustainability sourcing specialist, corporate social responsibility manager, and sustainable operations consultant, highlighting the relevance of culinary expertise in these fields.

Dennis also addresses the significance of food safety, waste reduction, and the circular economy in the culinary industry, providing insights on how chefs can make a positive impact on the environment.