Name: Kassady Wiggins
Location: Preux & Proper (Los Angeles, CA)

Photo by Huntington Hospitality

What sustainable practice are you most proud to utilize at Preux & Proper? Most all of our cocktails are zero/low waste drinks. We try to cross-utilize as many ingredients as possible and anything that isn’t used, we compost. For instance, we have a drink called the “Treasure Island” which is served in a pineapple. The straws we use for it are paper, the toothpick we use is bamboo, etc. As for the actual pineapple, the core goes into a quart container and is filled with vodka so we have a house-infused vodka to put in one of our daiquiri machines. As for the pineapple leaves, those are used for garnish on two other drinks. There are tons of instances of this throughout the cocktail list, and I try and work closely with the kitchen to ensure we use up all excess product. Another few examples of cross-utilization would be taking excess bacon fat and using it to wash a vodka for the bloody marys on Sunday, taking egg whites that the kitchen doesn’t use and putting them in certain cocktails, dehydrating fruits for garnishing, juicing fresh, making syrups and tinctures out of herbs, and generally trying to make as much from scratch as possible to reduce waste.

What do you love about the Los Angeles culinary community? I love how diverse and inspiring the Los Angeles culinary community is. The passion shared between chefs, farmers, bartenders, restaurateurs, fishermen, etc. is truly amazing. It’s wonderful to be a part of a community that seeks out and sources locally, while still proudly maintaining their heritage.

What’s a future project you’re excited about? A future project that I’m excited about is definitely putting together a Zero-Waste pop-up. I can’t wait to learn more about the intricacies of it and work hand in hand with some wonderful people. I think it’ll be a wonderful way to encourage others and showcase how we can do more at home and at work to prevent waste.