Michelle Lainez / Los Angeles, CA

Building a Better Food System

Growing up in El Salvadoran household, zero waste wasn’t a trend, it was a part of life for Michelle Lainez. Now, as the owner of the Los Angeles catering company Chef Michelle & Company, Michelle is a strong advocate for zero waste and conscious eating. “Nothing inspires me more than waste. It’s not just food waste, it’s WASTE everywhere,” she says emphatically.

According to the 2024 United Nations Food Waste Index Report, 1 billion meals are wasted every day in a world where nearly 800 million people suffer food insecurity. The Natural Resources Defense Council says food waste contributes to 8 percent of greenhouse gas emissions. Days like the Sept. 29 United Nations International Day of Awareness on Food Loss and Waste Reduction bring valuable collective awareness to the waste crisis.

That goes for clothing, paper, and food, says Michelle. “When I see something being thrown out that can be reused or repurposed, it just lights me up,” she says. “My philosophy is if we can’t eat it anymore, compost it. Be careful with your time, live your life on your terms, do no harm, and recycle, recycle, recycle.”

Making Magic

Chef Michelle & Co. provides indoor and outdoor catering and event planning for intimate dinners, grand celebrations, and everything in between. Customized food and beverage menus are designed to fit every style and occasion.

Michelle sources meat and produce from local farms and lets the product speak for itself. The goal is to create magical environments for memorable events. “My cooking aesthetic is generally rustic. I try to use natural elements, textures, and splashes of color,” she says.

Michelle’s style suits today’s catering climate where people are choosing rustic charcuterie boards over pricier small bites and hors d’oeuvres to start a meal. “Maybe because it’s a voting year, but I have found that everyone is on a budget more than ever,” Michelle says. “There has definitely been a bigger shift to buffet style service from plated dinner service.”

Michelle shares her skills and her philosophy with the wider L.A. community where she sits on the board of the Hope Street Family Center and leads cooking classes for low-income families. She’s a long-standing member of the Chefs Collaborative to build a better food system and Chef’s Roll Women Chefs & Restaurateurs.

Using Purées in More Than Pastry

The Perfect Purée helps Michelle and hundreds of chefs nationwide save critical time and money. Not only do they spend less on labor and on ingredients, but they avoid the food waste that comes from making purées from scratch.

Michelle has been using The Perfect Purée in recipes since her first hotel job in 1999. “I remember using the classic lemon to make lemon bars,” she says. “For a long time, I only used it for pastry, sorbet, panna cottas, flavored gelées, and all the good stuff in the pastry world. Then  somewhere down the line, I began using it for savory applications to enhance soups, and ceviches and add a pop of flavor to small bites.”

She’s currently obsessed with Coconut and uses it in soaked oats, vegan custards, and vegan panna cotta.

Michelle advises fellow chefs to experiment with unfamiliar flavors and use them in multiple applications. She uses Meyer Lemon for her lemon bars but now also mixes it in agua frescas and ceviches. “Purées aren’t only for pastry! They’re great for non-alcoholic drinks, cocktails, and savory dishes,” Michelle says. “They bring perfect flavor and color every time.”