Surplus: The food waste guide for chefs
Vojtech Vegh, founder of the first zero-waste vegan restaurant, is a practical guide for chefs wishing to reduce food waste in their kitchens. Combining motivation, techniques and anecdotes, the book offers concrete steps to prevent waste, a repertoire of ingredients to optimize their use, and plant-based zero-waste recipes. Focusing on the hospitality industry, it is […]
We Feed People
The film “We Feed People”, directed by Ron Howard, traces the work of chef José Andrés and his organization World Central Kitchen to fight hunger in disaster zones. Released in 2022 by National Geographic, it shows their humanitarian efforts after disasters such as Hurricane Maria or the fires in Australia. The NGO’s operations are based […]
Crunchy walnut and apple salad
Walnuts are found in all temperate zones of the planet. They are rich in nutrients and have a relatively small environmental footprint. Of course, they should be organic if possible. Ingredients for 2 people 50 g walnut kernels. 1 apple (Granny Smith or Pink Lady). 100 g lamb’s lettuce or arugula for example 50 g […]
Aldjia’s carrot velouté
Since its creation in 2016, the association Les Extraordinaires has been developing social innovation projects to facilitate the integration of people with mental disabilities in the catering, culinary and food professions. As part of the Les Brigades Extraordinaires collective, these professionals demonstrate their skills by creating delicious recipes in an inclusive restaurant.To our great delight, […]
Food container
A simple idea to make people forget plastic verrines… Dip a sheet of rice in very hot oil. In 3 seconds, it retracts to form a kind of cup. Take it out immediately. It cools very quickly. All you have to do is add whatever sweet or savoury ingredients you like. We opted for tiny […]
Humor and disability around mayonnaise
On the wonderful Chefs Extraordinaires YouTube channel, Logan Cesarus, a student at the Médéric Hotel School in the Passerelle Handicap section, shares a life-saving recipe for all lovers of homemade mayonnaise. It’s bound to speak to us, especially as he shows a sympathetic sense of humor when he explains how to make up for a […]
Destination Amazonian cuisine
These recipes illustrate the richness of world cuisine. Even if it’s not easy to find all the ingredients you need everywhere, you can always draw inspiration from them… Here, we’ve chosen a recipe from the Brazilian Amazon. If you’d like to find out more and travel responsibly, we’ve fallen in love with this Brazilian agency […]
Romania focuses on food education in schools
As part of a program entitled “Healthy lifestyle, diversified diet and eco-responsible attitude”, 185,000 9-10 year-old pupils in 6,000 schools across the country are benefiting from activities aimed at improving their “food ecology”. The campaign will run from October 2024 to June 2025: An educational brochure, a sort of workbook of practical exercises to be […]
Anti-gaspi celery by Christophe Aribert
Christophe Aribert, double Michelin-starred expert in zero-waste cuisine, follows a philosophy where nothing is ever thrown away. Every day, he demonstrates that it is possible to create gastronomy that is both ethical and responsible. Ingredients for 4 people– 1 ball of celeriac (or 500 g of carrots, beet or parsnips)– 1 liter of semi-skimmed milk– […]
Ebru Baybara Demir presents Kabak Dizmesi, a reinvented classic Turkish recipe
Ebru Baybara Demir is a renowned chef who uses her expertise and passion to promote sustainable and innovative Turkish cuisine. She also supports ethical farming practices and inspires with her ecological approach to cooking. Her work goes beyond the reinvention of traditional dishes; she is also committed to culinary education and environmental awareness, making her […]
CFA Médéric: a model of reinforced school inclusion
The start of the new school year, which took place last week, marks a key moment to renew the commitment to inclusive education, applying accessibility principles so that every student, whatever their needs, can benefit from a quality education. Thanks to its Passerelle Handicap section, the CFA Médéric in Paris stands out for its commitment […]
Eli Kulp: The Resilient Voice of Gastronomy
Eli Kulp is a fascinating figure in the culinary world, behind @chefradiopodcast. Through this project, Eli Kulp doesn’t just share his passion for cooking; he also opens a valuable window onto what goes on behind the scenes of the gastronomic industry. His podcast has become an essential platform for chefs and restaurant professionals, offering them […]