SURPLUS: THE FOOD WASTE GUIDE FOR CHEFS
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"I was so impressed with the simplicity and no-nonsense messaging of this book that we bought a copy for all of our chefs. I highly recommend it to anyone in the food business."
Philip Mahoney, Accor Vice President F&B India, Middle East, Africa & Turkey
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"I was so impressed and inspired by the work Vojtech has achieved, that I bought every single chef in my company, a copy of his book."
Frank Bothwell, owner of Thomas Franks Ltd.
'Surplus: The Food Waste Guide for Chefs' contains:
- Concrete and actionable steps on how to reduce food waste in professional kitchen
- Ingredient directory with a guide on how to use all parts of ingredients
- Motivation and mindset tips for chefs
- Sample recipes and ways of implementing change
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Benefits:
"A must have bible for all chefs!"
Nazli Develi, raw vegan chef at Gurmevegan
Debora Silva, graduate of culinary school
Buy the book:
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About the author:
I am a zero-waste plant-based chef, who spent over a decade working in restaurants across the world, from bistros to Michelin star restaurants, and from England to Cambodia.
I have opened the first zero-waste vegan restaurant in the world, realised that it's perfectly possible to avoid the majority of food waste in every restaurant's kitchen and wrote a book about it to make it easier for you to do the same.
I have opened the first zero-waste vegan restaurant in the world, realised that it's perfectly possible to avoid the majority of food waste in every restaurant's kitchen and wrote a book about it to make it easier for you to do the same.