THE FOOD WASTE GUIDE FOR CHEFS™ - Online Training

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8-week online training

The book

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Workshops & Speaking

chefs completed
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copies of the book sold

kilograms of food
saved from the bin

BLOG FOR CHEFS

Meat is a luxury

It’s a delicacy. Any animal product is a luxury to me. It’s something I might have on a special occasion, like a little treat. Meat and animal products don’t belong to my everyday diet. I don’t miss it and I certainly don’t need it.

Would you go to a restaurant where it’s unclear whether they cook any food?

You would have to ask the waitress about food and she would say ‘I am sure the chef will cook something for you’. That would be bizarre, wouldn’t it? You probably wouldn’t feel very comfortable eating there.

Black truffle mindset

Are you throwing away your black truffle 'leftovers'? I guess you don't as they are expensive. You save every little crumb and you make sure nothing goes to waste.

Why you should serve more plant-based dishes in your restaurant

What is a plant-based dish? Is plant-based food really that attractive and what is the difference between plant-based and vegan?

Why you should reduce food waste in your restaurant

Why is it even important? Are there other than economical reasons? And is it going to compromise on the quality? (spoiler: it won’t)

How to reduce food waste in your restaurant

Do you know how much waste you create every day? Do you have an idea how much it costs you and are you able to effectively reduce it?

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