Joel is back in the Bay Area where he honed his culinary chops and learned to respect ingredients as a rookie chef, teaming up with Bon Appetit senior editor, Andy Baraghani. The Bay Area may be the epicenter of the farm to table movement–a place where perfect-looking produce reigns supreme– but our chefs are here to save the bruised, ugly and forgotten. After scouring the Bay Area for the most imperfect produce they can find, Joel and Andy attempt to transform the rejected fruits and veggies into a gourmet meal. Their ultimate goal: open the eyes of local culinary school students to the importance and power of scraps. These are the chefs that will forge the next big food trends, and Joel and Andy need them to believe in the ugly, the rejected, and seconds. If they can’t convince them, the scrappy mission could die out.