Online course: Food Waste Prevention for Chefs


Stop putting money in the bin. Reduce food waste permanently.

Learn how to prevent food waste in restaurants, hotels and catering.
This is a super early bird offer.

This offer expires in:
Write your awesome label here.

Do you still feel like food waste reduction initiatives make you more busy?


Would you like to lower your food costs, without a compromise on the quality?

Do you lack motivation to reduce food waste?

Was there at least one YES?
In that case, let me ask you:

Would you like to get to the core of the food waste prevention problem?

Would you like to learn how to systematically prevent food waste in your kitchen?

How about a real ACTION PLAN to reduce your food waste?
If you want to go beyond the usual advice of 'getting creative', making daily soups
from by-products and croutons from leftover bread, then this is for you.

This is YOUR super early bird offer.

Self-paced video course to watch at your own convenience
Step-by-step plan to reduce your food waste
Applicable to every professional kitchen
Concrete, actionable steps to prevent your food waste
BONUS Materials to work with

WHAT IS THIS ABOUT?

Food waste prevention starts with your menu.

In this online course, we will get to the core of the food waste problem in professional kitchens and I will provide you with simple tools, techniques and an action plan for eliminating your food waste.

WHAT IS THIS NOT ABOUT?

This is not a cooking course. There will be no videos showing how to cook a dish.

WHO IS THIS FOR?

Executive Chefs, Head Chefs, Sous Chefs and all chefs who have influence in the creation of menus, in all types of operations.

WHAT WILL YOU LEARN?

  • Practical and actionable steps to prevent food waste
  • How to create a circular menu
  • How to maximise the use of every ingredient
  • How to eliminate food waste from your system
  • How to change the mindset around food waste
  • How to avoid common mistakes in food waste prevention

WHAT WILL YOU GET?

  • Collection of short videos covering all the topics
  • Sample zero-waste menu
  • Zero-waste recipe templates
  • Ranking of produce by yield
  • Action plan worksheet
  • Food waste checklists
  • Downloadable support materials
  • Certificate of completion
  • 3-month access after enrollment
  • + a lot more
If you need some confidence, here are some of my past clients.
These are not related to this updated version of the online course,
but I have helped them implement the same systems in their businesses.
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
Extremely eye opening, and compulsory for all of the catering industry.
Mark Symons, Head Chef at Oxygen House
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! 
Guillaume Galvez, Executive Chef at Fairmont Royal Palm Marrakech

'We have made a lot of changes in our kitchen processes based on this training and our chefs have learned new ways of upcycling items that used to be wasted. We are now making our menus circular, which helps us prevent our food waste.'

Matias Santillan, Quality & Hygiene Supervisor

Four Seasons Hotel Buenos Aires

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This is the lowest presale price.

FAQ

Will this help me to reduce food waste?

I am confident in the content of this online course. However, the actual food waste reduction depends on whether any suggested steps were followed or not.

What if I don't have time to reduce my food waste?

In that case I suggest to find time for this online course, where I will dive into how to reduce food waste even if there is seemingly no time.

Is this worth it?

I do not hold back on sharing information in this online course. If you would like to enroll but are hesitant to pay for it from your own pocket, speak to your employer about covering the cost for you.
I have helped thousands of chefs to reduce their food waste by changing their mindset and focusing on prevention, rather than reduction.


I like to challenge the way we think; especially about food, and I am convinced that edible food belongs on the plate.

I will show you how exactly to create a circular menu.
We will dig deep into the real everyday problems in kitchens.

I will share a real tried and tested action plan to prevent your food waste.
Write your awesome label here.

This is a super early bird offer at an exclusive price.

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