Compete to Win
Thinking Beyond
Scenario:
Food waste for the culinary department has been high for the past few weeks due to over production of breads in the buffet. A commis in the kitchen, Chef Ramesh heard from his manager to seek any ideas on how to lower food waste or creative ways to be sustainable. What ideas can you think of if you are Chef Ramesh?
Action:
Chef Ramesh looked at the excess fruits, vegetables and checked its quality. He then surfed the internet and found a good sauce recipe. The cured sauce was made from upcycled fruits or excess trimmings from vegetable leaves. Chef Ramesh’s manager was very pleased with his idea and commended his effort and time in looking for ways to solve the problem, creating something new in the process.
Key Learning:
• We are always open to take measured risks and experimentation. • Ramesh’s idea of upscaling fruit and vegetable trimmings and excess stock is an innovative way of making the process better and not wasting any food. • The upcycled sauce is just one of many sustainable recipes we can think of to save cost, develop our creativity, and push ourselves to improve more.
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