Sandoval said "fish scraps can be used for sashimi, tartar sauce and stocks. Don't throw away citrus -- use the ends and zest to create powders. Corn stalks can be used to make flavorful stocks."
Stale bread can be repurposed for croutons or bread crumbs.
RELATED: Guinness announces plan to open brewery, taproom in West Loop
Raised in San Diego, California, with Mexican, New Orleans and Spanish roots, Sandoval wants to share his new-age style.
To learn more about Chef Sandoval, visit his website.