 Imagine going to a restaurant and getting a great meal made from the most tender, delicious parts of meat and vegetables. Have you ever wondered what happens to the parts that weren't used? Cut-offs, scraps and ugly food aren't always something we're eager to consume, yet much of the time they're perfectly good. Can we make this food a little bit more fun and appealing, while we reduce food waste at the same time? Could a 3D food printer in the kitchen in the future be the new normal kitchen appliance that makes food in whatever shape you desire? Let's visit the Torres Brothers and their Michelin star restaurant, Cocina Hermanos Torres in Barcelona and see how they make use of a 3D food printer to turn these normally undesirable parts of food into elegant meals. In Cocina Hermanos Torres, the use of a 3D food printer is essential, but because it comes from our great-grandmother Catalina, we grew up with her. She lived in La Posguerra, in Andalucía, in Jaén, in Linares. She came to Barcelona and cooked for the Catalan bourgeoisie. At home, we've always eaten very little, and she taught us a lot to reuse and take advantage of the foods that are usually thrown away. We take advantage of absolutely everything. From a fish, we use the skin, the thorns, obviously the meat. We use the whole set of vegetables as well. We use everything, even the skin. The skin, the green part and the meat are exactly the same. That, apart from giving you a much wider vision of the product's performance, gives you opportunities for textures and different flavors. We're preparing a lot of dishes with the 3D machine and, above all, many ingredients. And it's true that the machine gives you an impressive revolution to make tests in many ways and in many products. We're with vegetables, with truffles, obviously with juice. It's also coming in with dairy, with fish as well. It allows you to make drawings and shapes that, by hand, would be impossible. You couldn't do it. It gives you a lot of precision and you can get to where you really wouldn't get. We're going to make a dish of taking advantage of the machine and taking it to the railways, to the railways lined with the rest of the carrot or the carrot that was getting old in the fridge. We make a cream and the result is the one you'll see.