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 stale bread, Bottura calls on Sat Bains and Dominique Crenn.
Bread is one of the most wasted foods, with as much as a third of the bread made in the world thrown away - that’s 240 million slices a year. But as Bottura says, "bread is gold", and what people throw away can, with a little knowledge and creativity, be transformed into something extraordinary.
Dominque Crenn inspires us with a recipe for stale bread and tomato mille feuille. Crenn, the first female chef to be awarded three Michelin stars in the US, combines an Italian and French philosophy for a glossy vegan mayonnaise, toasted bread, fresh tomatoes and breadcrumbs, which are turned into an elegant and delicious mille-feuille.
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 Fine Dining Lovers series turning food waste into taste - is back for a second season. This time, Massimo Bottura is joined by Dominique Crenn and Cesar Troisgros to show us how to use overripe fruits. Take a look.