Atlanta Magazine – Where chef Michael Donoho grew up in Alaska, only 78 people lived in the surrounding 600 square miles. Since products were scarce, he learned to get creative to avoid waste.
“We’d load pancakes with berries, nuts, sauteed clams, ground beef, pork, or bacon,” he says.
This idea would reappear throughout his culinary career, starting at the Nikko Hotel in Beverly Hills. Working under Master Chef Russell Scott, Donoho began infusing nori, sesame, and wasabi into leftover waffle batter to create Japanese-inspired dishes—like broken nori waffle with fried prawns. Scott loved the idea and encouraged Donoho to keep it going.
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