Chef Tristan Welch tells Newsweek about cooking meals from unwanted produce.
While working this job I had some time on my hands, so I applied for Gordon Ramsay's scholarship program, which I subsequently won. As a result of that opportunity I was able to get placements at some of the best restaurants in the world at the time, including The French Laundry in Napa Valley and wd~50 in New York
We moved to Mustique, where I really created my philosophy around food. When I first arrived they said:"What do you want in your containers?" I said:"What?" They explained they shipped in ingredients twice a month from places like Milan and I was horrified. People were flying across the Atlantic ocean from Europe or coming from the United States to visit—I wanted to give them a taste of where they were.
I relayed this story to a friend of mine and we started talking about what we could do to highlight the issue of food waste. From there, part of our interview process for suppliers became us asking:"Would you be happy to donate produce which cannot be sold over the weekend once a month?" They all said yes and our charity event, Rubbish Cooks, was born.
The restaurant caters for around 30 people and usually provides four or five courses. Guests have no idea what will be served. Once we had such an excess of fennel that it featured on the menu three times, but that's the fun of the event. There's loads of fun and easy ways to use ingredients you would normally throw away. For example, you can use coffee grounds as fertilizer for plants. If you choose to do so I would always recommend using it for plants which thrive in acidic soil, like citrus fruits or avocados.
Another popular recipe is stale bread brownies, which are made of a mixture of stale bread, sugar, cocoa powder, an egg and any sort of milk all blended together and baked in the oven.
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