Zero Waste Cuisine
Reduce food waste in surprising ways to create elegant culinary delights.
Executive Chef, Gucci Osteria, Florence, Italy
Discover the zero waste cuisine philosophy of Chef Karime López and Gucci Osteria Massimo Bottura
Discover creative ways to reduce food waste in your kitchen and take advantage of everything your fish, fruit and vegetable products have to offer.
With Chef Karime López, you will learn techniques you can apply to achieve zero waste in both savory and dessert dishes, with elegant and sensual results.
At the end of this online course you will:
- Know how to dehydrate fruit juices, vegetables, fish and potatoes to produce creative results.
- Know how to work with starches to transform textures and extend shelf life.
- Be able to put every part of a product, such as a cod fish or banana, to good use.
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Course Syllabus
Course Content
Bonus Chapter: Food for Soul
Chapter 2 - Gadus
Chapter 3 - Potato and Fruit Paper
Chapter 4 - Banana Split
Chapter 5 - Chard Meringue with Mint
Before you go
Food for Soul is a nonprofit organization founded by chef Massimo Bottura and Lara Gilmore empowering local communities to cultivate a more just sustainable food system by saving food from waste and reducing barriers to food security and livelihood. Through advocacy and educational initiatives, they are giving consumers the tools to shift habits toward socially and environmentally responsible behaviors; while collaborating with local nonprofits to create Refettorio projects, community spaces with social kitchens, that recover and transform surplus and imperfect foods into nourishing meals for those most vulnerable alongside education and training programs.
Maximize the value of ingredients and give kitchen leftovers an elegant second life
What you'll learn
Discover versatile techniques to reduce waste and give you creative freedom.
Work with surplus potatoes and fruits to make colorful edible papers and use them in infinite ways to decorate your dishes.
Make a Banana Split using every part of the banana, even the peel. This is Karime’s ode to her childhood.
Take a different approach to meringue, working with albumin powder and juices extracted from leafy green chard. A technique that can be applied to various surplus fruits and vegetables in your kitchen.
‘Gadus’, is a zero waste recipe that takes advantage of every part of the cod in different elements of the dish. The skin, the fillet, the head. Everything! Learn to marinate fish so you can store it in the fridge for longer. Work with starches to make crispy fish flakes. Use dehydrated tomatoes to make a delicious broth.
Who is it for?
If you are looking for creative ways to reduce food waste in your kitchen, this course is for you.
Recommended Equipment
Acetate sheets
Dehydrator
Hand blender
Thermomix
Craft paper punches
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Meet your Instructor
Executive Chef, Gucci Osteria, Florence, Italy
Her successful and eco-conscious approach to gastronomy positions her as an influential figure on the international fine dining scene.
About Scoolinary
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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the most of everything
i like to learn new techniques and also to cook, think, and use products in different ways