P.S.: I only do this once a year. Seats are limited. First come first serve.
MASTERCLASS:
Food Waste Prevention for Chefs
28th of April at 14:00 CET
Stop reducing food waste.
Start preventing it.
Tried and tested action plan to prevent food waste in restaurants, hotels and catering.
€89
Hotels and caterers are bleeding money from their kitchens.
Most kitchens don’t realise how much money they have in their bins.
With a few kitchen behaviour shifts, commercial kitchens are reducing as much as 58% of their food waste within 6 months.
That’s thousands in savings - and no complicated systems.
The best part? Profitability and sustainability go hand in hand.
Save money and the environment at the same time.
90 minutes of deep-dive into food waste prevention
Step-by-step plan to reduce your food waste
Practical examples with actionable steps
Applicable to every professional kitchen
WHAT IS THIS ABOUT?
Food waste prevention starts with your menu. In this masterclass, we will focus on preparation waste and how to maximise the yield of every product.
We will get to the core of the food waste problem in professional kitchens and I will provide you with an action plan for eliminating your food waste.
WHAT IS THIS NOT ABOUT?
This is not a live cooking demo.
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 BE COVERED?
Food waste prevention 101
Circular system in the kitchen
How to make the most of your ingredients
How to upcycle common byproducts
Why mindset matters
Action plan for food waste prevention
Q&A at the end of the masterclass
WHAT WILL YOU GET?
90-minute online masterclass with recording (available for 24 hours)
BONUS 1: Action plan worksheet
BONUS 2: Ranking of produce by yield
BONUS 3: Exclusive invite to my new membership for chefs
P.S.: I only do this once a year. Seats are limited. First come first serve.
TRUSTED BY
THIS MASTERCLASS HELPS CHEFS TO:
Learn practical and actionable steps to prevent food waste
Change the mindset around food waste
Build food waste prevention into the menu development process
Utilise all parts of the ingredients for maximum yield
Reduce food costs and drive more profit
Avoid common mistakes in food waste prevention
…and expand their thinking.
WHY CHEFS LOVE THIS:
No complicated systems
Chef-to-chef knowledge exchange
Based on real kitchen operations, not theory
Proven to reduce food waste and boost margins
Practical, actionable, and easy to implement advice
What makes me qualified to teach you about food waste prevention?
I am Vojtech Vegh.
I am a zero-waste and plant-based chef, author of the book Surplus: The Food Waste Guide for Chefs, and founder of the world's first zero-waste and vegan restaurant.
I have spent well 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.
I now support some of the largest companies in the hospitality industry to reduce and prevent their food waste, and I also joined Winnow as their zero-waste culinary advisor.
Some of the chefs who worked me have reduced their food waste by as much as 90%.
I like to challenge the way we think, especially about food, and I am convinced that edible food belongs on the plate, not in the bin.
FAQ
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I am confident in the content of this masterclass. However, the actual reduction depends on whether any suggested steps were followed or not.
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Zero-waste cooking is less about cooking and more about principles and systems, which can be easily learned online.
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As long as fresh food is prepared on site, then yes. Hotels, resorts, contract catering, events, casual restaurants, fine-dining restaurants, cruises, casinos, large kitchens, tiny bistros, etc. - all of them can benefit from food waste prevention.
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I do not hold back on sharing information in these masterclasses. If you are looking to join but are hesitant to pay for it from your own pocket, speak to your employer about covering the cost for you. I only do this masterclass once a year.
€89
P.S.: I only do this once a year. Seats are limited. First come first serve.