After a hugely successful first season, Why Waste? - the video series by Fine Dining Lovers that shows us how to turn kitchen waste and leftovers into truly delicious food - makes a welcome and timely return.
S.Pellegrino and Food for Soul confirm their commitment to reduce food waste and bring you the second season of Why Waste? with Massimo Bottura, Dominique Crenn, Sat Bains and Cesar Troisgros.
This time, chef Massimo Bottura is calling on some of his friends to share their secrets for turning waste into taste in their restaurants with some ingenious recipes. His friends happen to be among the world’s best chefs, and in this episode, dedicated to using up overripe fruits, Bottura calls on César Troisgros and Dominique Crenn.
César Troisgros can be considered culinary royalty, coming from the legendary Troisgros family, whose Maison Troisgros has held three Michelin stars for over 50 years. Here he shows us a recipe he learned from his grandmother, a raspberry cushion. Using overripe raspberries to make ice cubes with the fruit, and adding yoghurt and cream, it's a simple and elegant recipe that reminds Troisgros of his childhood. Any summer fruit or berries can be used up in this way to take advantage of the fruits' softer texture and fuller flavour.
Dominque Crenn, the first female chef to win three Michelin stars in the US, uses her flair and creativity to make a 'Frozen Ripe Peach Smoothie'. Crenn likes to do things differently, and as usual, her dessert is elevated to a fresh and beautiful dish that fits right at home on the menu at her outstanding Atelier Crenn in San Francisco.
Fonio is the all-but-forgotten African grain that could pep up your cooking and save the world, according to chef Pierre Thiam. Kiki Aranita went to watch him in action, and spoke to him about this ancient ingredient.
Why Waste? - the video series that turns kitchen waste into stunning, Michelin-star-worthy food - is back. This episode is dedicated to stale bread, with recipes from Sat Bains and Dominque Crenn. Don't miss it.