Zero-waste cooking has never been easier
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TRUSTED BY
The book
Surplus: The Food Waste Guide for Chefs is used by thousands of chefs and managers of the top hospitality businesses in the world.
Vojtech's simple philosophy and techniques combined with clear and decisive delivery resulted into 35 Executive Chefs wanting to go back to unlearn and re-learn what they knew about zero waste cooking. What a game changer!
Sebastian Nohse, Senior Culinary Director at Hilton
Your recent speech about zero waste and sustainability truly moved me. It was an amazing presentation! You are truly a great speaker because your speech comes from your experience and your background.
Anna Pazdera, Executive Chef Marriott London Heathrow
It was a very thoughtful and interesting culinary exchange for our team to learn and gain experience, change their approach to food, better manage their waste and learn great technical skills!Â
Guillaume Galvez, Executive Chef at Fairmont Royal Palm Marrakech
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ABOUT ME
Vojtech VĂ©gh
I am a zero-waste and plant-based chef, author, and founder of the world's first zero-waste and vegan restaurant.
I have spent over a decade working in restaurants across the world, from bistros to Michelin starred restaurants, and from England to Cambodia.
After I’ve closed my restaurant I focused my work on training chefs in food waste prevention and helping them to implement the zero-waste mindset practically in their kitchens.Â
I now support some of the largest companies in the hospitality industry to reduce and prevent their food waste.
I like to challenge the way we think; especially about food, and I am convinced that edible food belongs on the plate.
