Zero-waste cooking at home
What you'll learn
- Learn how to cook without food waste at home
- Learn how to use every part of vegetables
- Learn how to make simple plant-based dishes
- Learn how to correctly store food
- Learn different techniques of preparing ingredients
- You only need the very basic kitchen skills for taking this course
- No special kitchen equipment is necessary
This course is about the basics of zero-waste cooking and I will show you how to prepare simple and tasty recipes with basic kitchen equipment that you will be able to prepare even if you are not an experienced cook. I will teach you what zero-waste cooking is all about, how to make cooking at home simple, and how to use all parts of ingredients.
I will tell you about the principles of zero-waste cooking at home and I will show you some dishes from ingredients that you are probably throwing away. This course is the starting point to reducing food waste in your kitchen at home, so you don’t need to have too many skills in the kitchen as I will show you some very easy ways of preparing ingredients.
The recipes I will be sharing are just an example of how to use the whole ingredients. These recipes are built in such a way, that their components can be easily used in any other recipes as well. As all the recipes are completely plant-based, you will also learn how to make plant-based dishes interesting and full of flavour.
This course is concise and contains short videos that are easy to digest.
I provide full support in the Q&A section and I will always answer all of your questions.
Who this course is for:
- Home cooks who would like to reduce their food waste, learn new ways of upcycling ingredients and cook better plant-based dishes
I am a zero-waste plant-based chef, who spent the past 10+ years working in restaurants across the world, from bistros to Michelin stars, and from England to Cambodia. I have opened my own restaurant - vegan, zero-waste, closed it and proceeded to never stop talking about food waste and plant food.
I have published my first book in 2021, sold more copies than I would’ve ever imagined and went on to do a bunch of speaking, presenting and consulting about food waste problems.
And now I am bringing all I know a little closer to your home kitchen and letting out all the secrets from restaurant kitchens.