An outstanding experience in the Falstaff editorial office. The Avoid wasting in the kitchen, sounds like a desirable condition – or at least minimize it. But before we start this self-experiment, we talked to a top chef who should know how to do it. Melanie Ceres The philosophy in the kitchen clearly has a character: no waste. About the Beginnings of the Movement, Evolution, and Some Simple Tricks – A Conversation About (Hopefully) The future of the kitchen.
Ms. Siri, Thank you very much for the time you took to do our subjective experience on this important topic. Let’s start with the basics: How did you come up with Zero Waste? I gradually reached Zero Waste by trying to gradually incorporate new habits into my daily life. It started when I was a student. I was alone in my apartment and didn’t have space to store all my groceries, to store different sorting boxes and above all I had to keep an eye on my budget.
And how has Zero Waste evolved in your kitchen since then?
When I got back to my own restaurant, I had to rethink. How to use a product in its entirety to reduce costs. The use of vegetable skins, seeds or cores, the use of fish bones, carcasses of meat …
In the end, does Zero Waste actually work, or are you making some exceptions? The most important thing for me is the quality of the product, and the quality of the dish itself. I will not pursue Zero Waste at any cost if the result is unsatisfactory for my clients.
For our quiz: can you give us some advice on what to look for when shopping or maybe even when creating a menu?
Only buy seasonal products from small local producers. Use reusable paper bags to transport the vegetables. Boil cabbage from vegetables (carrots, radishes, beets, etc.) for pesto recipes, and keep peeling vegetables for making broths, soups, and sauces. Try to estimate your needs as best you can so that you don’t have to throw out leftovers later. Create “blank fridge menus” to avoid waste. Consider composting if you have a garden.
In the coming weeks, editors will try to reduce waste in their kitchens as much as possible. about Experiences and challenges You will read about it on our site in November. Of course you are invited to participate in this experience. If you have more advice or suggestions in advance, please write to us at [email protected]
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