As we all know, fruits, vegetables and nuts are packed with nutrients. They are often used in cooking, but their unwanted bits – skin, shell, stem, leaves, seeds and roots – end up in the rubbish bin.
Sunway Le Cordon Bleu executive chef and cuisine chef instructor Stephane Frelon, who has 35 years of culinary experience and worked in restaurants in France and Canada, uses every part of an ingredient, ensuring it does not go to waste.
From hazelnut, oil is extracted, whereas skin and crumble can be turned into something edible.
The result was an exquisite dish with wonderfully curated textures.
“As a chef, we need to educate the students. We can create seven items on a plate from one ingredient, such as beets or pumpkins,” he said.
According to Frelon, by educating culinary students about the need to reduce wastage, he hopes to spread the message to the public.
“What do they do with their waste? We don’t know,” he said.
Malaysia does not lack in options when it comes to vegan and vegetarian ingredients. Frelon said Malaysians as well as other Southeast Asians have access to a huge variety of plant-based food.
The chef, who has lived in Malaysia for some time, loves laksa, rendang and, surprisingly, durian.
Read More Details
Finally We wish PressBee provided you with enough information of ( From waste to wonderful taste )
Also on site :