Mark Clemens of Elgin

Mark Clemens may not realize it, but the Elgin resident is right in step with a legion of chefs into responsible sourcing and food-waste awareness. "I hate to waste food," he said emphatically. "I feel if a carrot has given up its life for me, I

should at least allow it to pass on in a way that its parents would be proud." The Director of Business Development for All-Tech Decorating tries to use everything in his pantry or refrigerator, so dinner is akin to the show "Chopped." "I used to make

a Tuesday night soup before the Wednesday morning garbage when I was younger,

soaking the beans before I left for work on Tuesday morning and cleaned out the refrigerator that night. Some, not all, were great soups."

Like most cooking fanatics, Clemens starts thinking about what to cook that night as he opens his eyes in the morning. "If I know I'll be close to a great fishmonger or wonderful butcher sometime during the week; I'll let that influence my direction." He's keen on olive oil as a staple to add an extra taste dimension on many different foods from couscous to fresh cut garden tomatoes and don't get him started on mayonnaise. "I have a personal quote that I call Mark Clemens' three rules of life," the 64-year0old explained. "Always keep your passport current, always be planning your next vacation and always have an extra jar of mayonnaise in the house."

Clemons was in the Final Four round of Cook of the Week Challenge in 2011, and his dish fell apart 10 minutes before the presentation. He is back in 2017 for the sweet taste of redemption.

- Jacky Runice