Food waste training for chefs - prevent food waste forever

Click to see the course

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?

8-week online training

The book

Pop-ups,
Workshops & Speaking

Join my newsletter

I would like to receive news, tips and tricks, and other promotional material

Thank you!

Pages

Policies

Created with

or

Your country?

Your company size?

Your Profession?

Forgot your password?

or