Joel lands on the gorgeous Atlantic coastline in Connecticut to meet up with Jacques P pin, one of the world’s most celebrated chefs. Jacques has spent decades educating home cooks about proper technique, while his recipes have inspired chefs around the world. Now he’s on his latest mission: Cuisine Economique, or how home cooking with quality ingredients doesn’t have to break the bank! The secret: you just need to get a little scrappy. Joel and Jacques spend the day at the beach and orchards gathering scraps, and use these often-tossed-away-ingredients to create an unbelievable dinner menu. But what will happen when our chefs host a dinner party with recipes made from things like fish bait and crushed fruit? Will P pin’s toughest critics–his closest friends and family–be wowed by the food, and convinced to join the food waste movement?