How-To Make Fermented Pineapple Juice
Every Chef wants to come up with a unique or signature dish. Chefs are ever-conscious of waste and increasingly, Chefs find opportunities to use up and make the most of every ingredient found in the kitchen. As consumer palates also shift, even the most conservative of Irish palates are growing accustomed to bitter, sour and fermented foods.
Make the most of pineapples from the breakfast buffet by using the skin and core to make Tepache, a fermented flavoursome probiotic pineapple juice.
Find the full recipe from Tom Hunt for The Guardian, published December 1st 2018.
Celebrate Stop Food Waste Day!April 2019
Internationally, today April 24th is celebrated as Stop Food Waste Day. This is the third annual international day of action. Compass Group, the world’s largest foodservice company, together with some […]
Calling all Chefs - sign up to The Chef NetworkApril 2019
Have you heard of the Chef Network? The Chef Network is a professional network connecting Chefs across Ireland and providing opportunities for Chefs to communicate and collaborate. Professional Chefs and […]
Fill bellies not bins: Famous British Chefs share their secret food waste tipsMarch 2019
Here are some ways that top Chefs cut down on food waste and safe money… Find recipes that use the full vegetable. Make the most of ‘aquafaba’. Turn leftover bread […]
7:1 Return On Investment for Restaurant Food Waste InitiativesMarch 2019
A recent article from Leanpath evidences a 7:1 ROI for restaurant food waste initiatives. The article highlights five actions for successfully reducing food waste in food service: Measure Engage Staff […]