As the child of restaurateurs, Tim Ma was raised to believe the only path to success was to do anything but cook. With that lesson in mind, he set out to be an engineer, but something in him resisted, pushing him toward the only job he’d turned down. At age 30, he switched tracks and enrolled in the International Culinary Center in New York City. He’s been turning heads in the restaurant world for the past 11 years, and not only for his food, but for his food waste — or lack thereof. His creative, no-waste cooking style has made him a sustainability superstar.