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Cutting waste is a big issue across fine dining at the moment, a number off chefs are making efforts to reduce their own waste and events like Expo Milano 2015, starting in May, are set to focus purely on the issues of food sustainability and how we will feed the planet as the population rises.
Massimo Bottura is launching a unique project to take trash from across the Expo sites and it seems his idea is shared and loved by Chef Jacques LaMerde. That's the name of an Instagram account that’s gaining lots of attention for taking trash and junk food and turning it into fine dining style meals.
The account has already reached over 50,000 followers as the unique idea shows off just how much presentation can change perception.
They say we eat with our eyes and it’s certainly true in this case as wasted ingredients take on a whole new light thanks to the way they are prepared and presented.
Take a look for yourself.
HUGE BUMMER BROS!!! JUST GOT SLAYED IN A YELP REVIEW AND U KNOW WUT IT RLLY HURT MY FEELINS!!! HOW M I SUPPOSED 2 KNO THERE IS GLUTEN IN COMBOS???!!! WUT AM I? BILL NYE ??!!! DANG LESLIE FROM CAMBRIDGE, U RLLY TORE ME UP !!! STILL RUNNIN THIS TIGHT DISH THO !!!! PEPPERONI COMBOS, SMASHED SWT POTATO, PHILLY ONION DIP, HARISSA, MACRO BASIL, FERMENTED SEABEANS, FOREST PLANTS !!!! #imnotbillnye #cheflife #foodporn #gastroart #theartofplating #truecooks #plateswagger #pepperonicombos #glutenfail #yelpreview #joseissooooosad 😭😭😭
LUV IT WHEN SYSCO ARRIVES 6 HRS LATE AND ROLLS IN MIDSERVICE WIT A DROP FULL OF MISPICKS!!! BROS WE GOT 2 CASES OF MUSCLE MILK INSTEAD OF 2%!!!! ARGHH! WONT STOP US FROM RUNNIN A TIGHT S'MORE PEEP DESSERT SPEC MASH UP THO!!!! GRAHAM CRACKER PASTRY CREAM, GENERIC BRAND CHOCOLAT CAKE FROM THE FREEZER SECTION, BANANA POPSICLE CHUNKS, MUSCLE MILK SPHERES, PEEP, GUSHER CRUDO !!!!!!! #smpeeps #soigné #finedining #gastroart #pastrychefsofig #foodart #plateswagger #theartofplating #nextlevel #moleculargastronomy #tweezers #cheflife #musclemilk
SOMETIMES PPL COME AT ME W/ "BRO, HOW DO U KEEP IT SO TIGHT AND SO SOIGNÉ?!!!" AND MY SECRET IS TO JUST ALWAYS COOK FROM THE HEART, BE REAL AND TAKE INSPO FROM NATURE. I CALL THIS DISH "BUGS ON A STICK" B/C THE CRAISINS R THE "BUGS" AND THE CHEEZE WHIZ/CELERY IS THE STICK. ALSO CELERY SODA CAVIAR, GRAHAM CRKR SOIL, CANOLA OIL PWDR + KALE SHREDS. #foodporn #chefsofig #foodgasm #wildchefs #theartofplating #soigné #truecooks #gastroart #hipsterfoodies #cheflife #nextlevel #bereal