Zero Waste Snacks
You will understand the importance of using all the ingredients we have at home or in the restaurant, making the most of them with different techniques and preparations.
Co-Executive Chef at Gucci Osteria, Florence, Italy (3 Michelin Stars).
Learn how to create haute cuisine snacks with a focus on 'zero waste'.
In this course, we will create 5 zero waste snacks inspired by Japanese cuisine for using kitchen leftovers.
These recipes will help us make the most of everything that typically gets left in the refrigerator and that we’re unsure of how to use, transforming them into delicious and high-quality dishes.
At the end of this online course you will be able to:
- Utilize kitchen scraps such as fish trimmings, vegetables, and Parmesan rinds to create value-added products.
- Use vacuum sealing combined with pickling to extend the shelf life of food.
- Prepare flavored meringues using albumen powder.
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Course Syllabus
Course Content
Bonus Chapter: Food for Soul
Chapter 2 - Storage basics and waste-free cooking
Chapter 3 - Fish and Vegetable Chawanmushi
Chapter 4 - Chicken karaage
Chapter 5 - Parmesan Crisp
Chapter 6 - Eel with Vegetable Demi Glace
Chapter 7 - Zero Waste Russian Salad
Before you go
The excellence and perfection of a zero waste menu
What you'll learn
Chawanmushi: A style of savory Japanese custard. We use steaming for the fish and butternut squash, make a ponzu sauce from scratch, and incorporate a broth made with katsuobushi and kombu.
Chicken karaage: This recipe makes use of leftover egg whites often found in pastry making. Chef Takashima shares a tip to ensure it’s well-seasoned on the inside and very crispy on the outside.
Parmesan crisps: Simple yet full of flavor. We achieve an ultra-crunchy texture while using up the dry rinds of the cheese.
Eel with vegetable demi glace: A variation on the classic eel teriyaki. The nappe sauce is based on ginger, balsamic vinegar, and butternut squash with smoky notes.
Zero waste Russian salad: The Russian salad is served in a tartlet with a polenta base and topped with beetroot and shiso meringue.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Grilling
- Creating a broth made with leftovers
- Sous vide
- Marinading
- Frying
- Vacuum cooking
- Simmering
- Glazing
- Making a flavored meringue from albumin powder
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Meet your Instructor
Co-Executive Chef at Gucci Osteria, Florence, Italy (3 Michelin Stars).
His commitment to sustainability is reflected both in the "Francescana family" and in his current position as co-executive chef of Gucci Osteria in Florence, where he leads, together with his wife Karime López, an innovative kitchen with an eco-conscious perspective.
About Scoolinary
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Frequently Asked Questions
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.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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