Register here:

Deep Dive and Q&A: A pathway to nutrient density, food-waste reduction, and environmental reclamation

The Story Behind the Dish

We are living at a time when we have an ironic double-edged paradox: on one hand, millions of people sleep hungry every day and millions more do not have enough to eat. On the other hand, billions of tonnes of food are wasted and are not consumed. Wastage occurs at different stages in the value chain: production, harvest, value addition and processing, storage, retail, and consumption. Wastage occurs in farms, markets, hotels/restaurants, and households. This forms the basis and premise of my class. What if we dried and powdered millions of tonnes of food items that would go to waste anyway and put that food to good and efficient use? The advantages are immense and it is those I wish to talk about whilst highlighting how they can be creatively incorporated into different meals.  

What you’ll need! 

1. Dehydrator (optional)

2. Freeze dryer (optional)

3. Food processor, blender or spice blend mixer (optional)

Notes about the class

This class is about asking questions and getting live feedback on how to increase nutrient density in a vegan diet.  Don’t worry if you don’t have the equipment! Come on in, take notes, and most importantly go back and try to implement what you learn! 

About Nic Omundo

I am a vegan and an exclusive vegan chef with a major focus on using food as a powerful tool to solve some of humanity's biggest problems. In 2016, I Co-founded Organic Life Limited, an agri-technology company based in Nairobi, Kenya that leverages technology at the intersection of sustainable food systems and positive human health. I have written two books: Organic Life's Guide to Concoctions and Minimal Eats, Ideas for Living, and Eating.  Both books speak on health and wellness. They particularly emphasize the need to see food not just as a means to fill our stomachs but as a gateway to sustainable health both for humans and the planet.  

I am also a member of different organizations that at their core champion sustainable food systems. They include Social Gastronomy Movement (Brazil), The Chef's Manifesto (UK) Route to Food Initiative (KE) as well as the Future Food Institute (Italy). 

I believe that food has the same agency to heal us as it does to make us sick. As such, I only eat and cook plant-based foods for two main reasons. First, that we may take back and be in control of our health and second, that we may sustainably enjoy this one planet that we call home. I advocate for sustainable food systems and responsible consumption of food given that agricultural production is the number one cause of the climate crisis

I use my cooking skills to demonstrate to people that in going vegan or at least plant-based, there is absolutely nothing we lack - from nutrients to flavor and variety. 

I am convinced that veganism is not about being rich, fancy, sophisticated, complicated, or privileged. Veganism is about combining everyday food items (with the exception of any animal or dairy products) in new and exciting ways to come up with something sweet, delicious, savory, and most importantly nutrient-dense.

Register here:

Recipe: Penne Pesto 

The story behind the dish

We don't need to follow classic ways in our lives. Which are chosen by other people. We always have a chance to create new ones. With this recipe, we are going to try to make a classic Italian recipe another way.

What you’ll need!

İngredients :

Pasta (any kind of)

Fresh Basil Leaves.

Nuts (pine nuts , nuts , walnut etc. can be any kind of )

Garlic

Olive Oil

Cheese (can be any kind of, what you have, softer one better)

Milk cream or milk or butter or olive oil.. ( if you don’t have any , water :) )

Equipment:

Food processor or Mortar.

Pot (deep one for boiling pasta)

Spoon and spatula (not very necessary , if you have better)

About Mustafa Uzel

I was born on 06/1973 in Turkey. After my education I worked as a professional for a short period.

Then I set up my own business in 2003 . A shop which sells pasta and salads.  I am trying to make old recipes my own way while maintaining respect for old ones, understanding that roots are important.

Register here:

Wild Ajo Blanco

 Art and Techniques

The Story Behind the Dish

The story behind the Wild Ajo Blanco is a rather simple and romantic one: Spending a few summer days in Italy with friends, we were craving something refreshing and filling at the same time. Gazpacho sounded like a great idea but we already had plenty of tomatoes from the garden that day.  We bought a bunch of almonds that morning at the market so we thought of trying out a chilled almond soup. We drank full glasses of it, laying down in the grass. Later on, I brought the recipe back to the restaurant and developed a Wild version of the Ajo Blanco, to hold on to that summer day. This dish soon became everyone's favorite, for the simplicity of it and the pureness of the ingredients. 

What you’ll need! 

1. Equipment: 

- Blender

- Pan

- Chopping board

- Knife 

- Strainer 

2. Ingredients: 

- Almonds (200g)

- Bread (1 loaf)

- Olive Oil

- Sunflower oil

- Water

- Garlic (2 cloves) 

- Lime / Lemon juice (2)

- Courgette (2)

- Parsley (1 bunch)

- Salt

About Caterina Ravano 

Caterina Ravano 26yo, Chef and owner of Wild Project restaurant.

We grow up in a society where foie gras is synonymous with luxury, but a bunch of beans grown responsibly and locally is still considered poor. Through my cooking I try to reverse that, and to find a voice for what I stand for as a human being: animal liberation and climate justice. I believe it is our duty to leave the planet in a better state than we found it, and a very good place to start is what we put on our plate. 

The Recipes

Barley & Jowar salad 

Threadfin bream ceviche, mango water pickle, coconut broth, puffed red rice 

About the Dishes 

Barley & Jowar salad is based on the use of millets and heritage Indian grains.

Threadfin bream ceviche, mango water pickle, coconut broth, puffed red rice is based on the principle Curry & Rice and debunks myths of authentic Indian cuisine.  We’ll discuss diverse seafood practices and marine ecosystem conservation on the west coast of India. 

What you’ll need! 

(Don’t worry if you don’t have the ingredients.  You are welcome to join in and take notes!)

Find detailed instructions here!

Barley and Jowar Salad

• Equipment: Knife, mixing bowls, hand blender

• Plateware: Small nappy bowls

• Menu Category: Chhota

Cooked Barley (approx. portions)

• 1 kg Barley 

• To taste Salt 

• Large pot Water

Cooked Broken Wheat (approx. portions)

• 1 kg  Broken wheat/ Laapsi

•  ½ cup Oil

• To taste Salt

• Large pot Water

Tomato Water (yields 1 liter/4 cups)

• 8 kg  ripe tomatoes

• 2.4 kg peeled onions, diced

• 100 gm garlic cloves

• 1 cup coriander seeds, toasted

• 500 g coriander stems, cleaned 

• To taste Salt

Threadfin bream poke with raw mango & coconut

• 60 gms Fluke / red snapper/ threadfin bream cubes 

• 1 tbsp Onion brunoise

• 1 tbsp coriander stems

• 2 tbsp Tender Coconut malai/flesh

• Red chili oil to finish

• Puffed red rice (Garnish)

For the dressing:

• 300g Raw mango ferment (recipe below)

• 8gThai red chillies 

• 3 cansCoconut milk 

• 100g red onions

• 15g garlic 

• 50g Cilantro stems

• Lime juice 

• Salt 

• Sugar 

Raw Mango Ferment:

• 5kg Green Mangoes, sliced

• 600g Sliced Onions

• 5g Sliced Ginger 

• 15 cups packaged drinking water/non-chlorinated tap water

• 10 tbsp Salt

• 20no Garlic

About Hussain Shahzad

Chef Hussain Shahzad brings his signature blend of curiosity, high energy, and global experience as Executive Chef at Hunger Inc. Hospitality Pvt Ltd, (The Bombay Canteen & O Pedro). Passionate about cooking since a young age, Hussain spent his growing up years in Chennai where his tryst with the kitchen began with a simple omelet sandwich. His love for food grew over the years with sessions in the kitchen after school, cooking up fun evening snacks for his younger brother. This led him on the path of gastronomy, and he joined the Welcomgroup Graduate School of Hotel Administration in Manipal, Karnataka, in 2005. After graduating, he worked with The Oberoi Group of Hotels as a Senior Kitchen Executive at Frangipani, Mumbai, before moving to New York in early 2014. He spent a year at Eleven Madison Park, the famed New York restaurant, where he developed and refined his culinary techniques. Coupled with his passion for food is his love for adventure – and this took Hussain on a culinary journey across several countries including Portugal, the USA, and Turkey, with a brief stint as personal chef to tennis star Roger Federer. 

Hussain had a deep yearning to return to India to be a part of the fast-changing food scene in the country. Around this time, the Hunger Inc. team was looking for a senior chef for their first venture -The Bombay Canteen. In late 2015, Hussain returned to India and joined The Bombay Canteen as Sous Chef. Having played a significant role in the success of The Bombay Canteen, it was but natural for Hussain to helm the company’s next restaurant venture - O Pedro, which opened in Mumbai in October 2017. Hussain has made a significant contribution to the success of opening and driving concepts at O Pedro. Continuous innovation, rooted in the culinary cultures of Goa and Portugal, has won Hussain several accolades. In February 2020, the O Pedro team led by Chef Hussain took to New York City, Goa’s unique cuisine peppered with its Portuguese influences, with the fourth restaurant-in-residence program at Intersect by Lexus. After serving as Executive Chef O Pedro successfully for four years, he moved into the role of Executive Chef, Hunger Inc to oversee both The Bombay Canteen and O Pedro.

Blending traditions, techniques and flavors is what Hussain imbibed from his mentor – the late Chef Floyd Cardoz. There is more that left a lasting impression on him – a deep desire to mentor a new generation of chefs, imparting knowledge on how errors bring the opportunity to enhance skills, using heirloom recipes and reimagining them on a plate and digging deeper, as opposed to looking wider. Hussain’s food philosophy is simple – showcase local produce using contemporary culinary techniques that inspire future generations of chefs to cook smarter. He constantly strives to explore seasonal ingredients and extract the best possible flavors and marry them with technique to present quirk and mischief on a plate. Outside of the kitchen, Hussain enjoys making cocktails and nothing gives his creative culinary talent greater fuel than long runs along Mumbai’s seacoast.

- “I want to see every guest excited about the food they eat. I am committed to continuously create and innovate – to make food the hero of the restaurant experience.”

Register Here

Dhekia/Fiddle Head Ferns

The Story Behind the Dish

The simplicity brought in by complex flavors teaches us that zeal and inspiration can be found in places that can be easily overlooked. I want to teach that food needn't be complex -- food has been/is/always will be something that brings us all together.

What you’ll need!

Ingredients: 

• Fiddlehead Ferns

• Ginger
  Potato 

• Horse Gram (optional),

• Salt,

• Pepper,

• Turmeric powder

Equipment: 

• A pan and spatula

Note: If fiddle head ferns are not available, bok choy/spinach/collard greens/chard/red spinach/mustard greens/Arugula can also be used. Taste will differ minutely but overall, it will remain the same.

About Atreyee Madhukalya

Hello! My name is Atreyee and I'm from India. I'm from the northeastern part of India. I am a chef who is still learning and hope to one day be able to make space for ethical and healthy working conditions in the kitchens for everyone involved. I'm passionate about all things fermentation, love experimenting with vegan flavors, and am always geared up for a hearty talk about anything. 

Register Here

Sopa de Maní (peanut soup from the Bolivian Andean valleys)

The Story Behind the Dish

Sopa de maní might be the most popular Bolivian dish among the country locals in all its corners. Said to have been inspired on French dishes like "Cassoulet" and all the different varieties of French potages, Sopa de maní (or peanut soup) is a colonial adaptation of French techniques to local ingredients like potatoes and peanuts (which according to recent investigation come originally from the Andean valleys of Bolivia). This is a rich dish that can be eaten as a first course or as a unique dish because of its richness and the diversity of ingredients that compose it. Always accompanied by parsley and the omnipresent "Llajua" sauce, made from fresh Locoto (ají), tomatoes, and local Huacataya or Quirquiña herbs, Sopa de maní varies in its composition from one place to another in Bolivia, while in the valleys ají is one of the ingredients that are used in the soup, which at the same time has a thicker texture than its other versions, in the Andes region llama meat can make an appearance within the elements used to prepare it. No matter which version, Sopa de maní can be found anywhere in the country, it's widely consumed and extremely popular.

What you’ll need!

For the soup.
- 100 gr of raw peanuts (grounded in a mixer with the same amount of water until obtaining a creamy texture)
- 1 lt. vegetable stock
- 1 lt.  of water
- 1 big onion
- 2 garlic cloves (minced)
- 2 carrots (cubed or grated)

- 1 celery branch (minced)
- 100 gr of peas
- 3 medium potatoes (peeled and cut in sticks)
- ½ teaspoon ground Curcuma
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- 100 gr quinoa (can be replaced with macaroni pasta or rice) 

- fresh parsley
- Salt and pepper

For the Llajua (spicy sauce).
- 1 big red locoto (it can be replaced by any fresh red spicy pepper-like habanero or Padron peppers).
- 1 Big tomato
- Huacataya or Quirquiña (they can be replaced by mint).

EQUIPMENT
- A medium or large saucepan
- Bowls (2-3)
- A mixer
- An oven tray
- Knives

About Ariane Jauregui Muñoz

I'm Ariane Jauregui Muñoz, I was born and raised in La Paz, Bolivia, my family was from both the high and lowlands of my country and I grew up connected to the gastronomy of the amazon and valleys, deeply in love with the flavors of both. I went deeper into the Andean flavors of my country while studying gastronomy and culinary arts. It was there and then where I also became conscientious about my passion for food and everything about it; its history, science, cultural implications, and the enormous power that food has to bring people together. I worked in different types of kitchens, from big restaurants to event catering and collective kitchens to try and experiment with as many cooking contexts as possible. I came to France three years ago with that same motivation, that of exploration and discovery, and have been confronted with some different ways of cooking and eating, some of which resonate with me and some others that don't as much. It was with the pandemic (like most) that I started questioning my place in the food world and started getting engaged with the conscious eating movement, first at home, and then opening to meeting people with similar values and visions. My whole path took me to start studying to become a food educator. I graduated and had some experiences in pedagogical restaurants and proposing workshops integrating notions of food identity, conscious cooking, and eating, always having in mind the connections to food and others. I want to share everything that I have learned about food throughout these years, my culture, and my passion while keeping on learning from people, places, and experiences. I believe that food identity is our best passport to present ourselves to the world. 

Register Here:

Recipe: Zero Waste Brownie

The story behind the dish:
In the EU, around 88 million tonnes of food waste are generated annually. By throwing away food, we're not only wasting left-overs, bruised fruits, and out-of-date meals, we're also squandering energy, water, land, and money. Sustainable eating isn't only looking for organic, vegetarian, and local meals, it's also looking forward to using most of our food, to avoid wasting any food.

This recipe uses unusual left-over, coffee grounds, in a delicious and decadent version of the chocolate brownie. It's also a vegan version of this desert, to emphasize the sustainability of the recipe. Let's cook!

What you’ll need!

Ingredients needed:

Apples (organic ones if possible): 500g
Coffee grounds: 90g
Water: 4 tablespoon
Brown sugar: 200g
White sugar: 50g
Dark chocolate: 250g
Cocoa powder (or even better, chicory powder): 50g
Flour: 120g
Olive oil: 15cl
Nuts: 60g
Salt: 1/2 teaspoon

Equipment required:
1 saucepan
1 knife
1 blender
1 scale
1 bowl (a big one)

1 whisk
1 spatula
1 spoon
1 cake mold (round or rectangular)
Baking paper
an oven

About Ninon Gouronnec

After a few years as a production assistant in the fashion world, Ninon Gouronnec has reconverted to the kitchen. Passionate about plant-based food, she trained in a luxury pastry shop, before joining an organic industrial caterer. For 2 years, she developed this brand's vegetarian and gluten-free recipes, experimenting with more sustainable ingredients. She joined the GoodPlanet Foundation in 2019, in order to reconcile her committed values, her desire for transmission, and her passion for cooking. She's now teaching sustainable recipes to students, families, friends, employees... and advising companies and media on sustainable eating projects.

Committed to the defense of sustainable cuisine reachable to everyone, Ninon is also a volunteer at the Parisian edition of the Refugee Food Festival and gives of her time to the SlowFood and Ecotable movements.

Register here:

Recipe: Empty the Fridge Kimchi

Food waste and possible solutions from fermentation and pickling with basic science explanation

The story behind the dish: 

​​This is such an easy and great tasting recipe, that is not only packed with good gut probiotic and the benefits of natural fermentation but you can also use ends and waste parts of vegetables and fruits that you may normally throw away.

What you’ll need!

1 Chinese cabbage or any soft green cabbage

1 apple (ok if it’s bruised)

2 whole cloves garlic

1 thumbnail size ginger

1 carrot

2 dessert spoons chilli powder

Roots and leaves from cauliflower, broccoli. Leftover green beans or mangetout etc. leftover trimmings from celery or any raw vegetables

Leftover pieces of onion

Good quality seasalt

About 

Conor has been involved in the food industry for over 30 years. During this time, he has worked in many different types of establishments across Ireland and the UK, from Bistros and bars to hotels, banqueting, and fine dining. Most recently he has got involved in contract catering and set up FoodSpace, a bespoke contract catering business that has grown in the last five years to over 20 locations throughout Ireland.

During his 30 years, Conor has always had a passion for local seasonal food. Local to Conor is food that is grown, produced, or farmed within 50 miles of his kitchens. But that not being enough Conor has always questioned what is the future of food and how can we feed a planet sustainably.

Over the last ten years, he has deep-dived into sustainability and our broken food system. Conor is known for questioning everything in the food industry and is never satisfied that chefs are doing enough for the food system and planet.

What has always been the norm in professional kitchens has been turned on its head. Conor has removed practices that are unsustainable and is one of the industry leaders in zero waste kitchens.

Most recently Conor’s work has also led to the setup of the Chefs Manifesto. Conor is one of the co-authors in collaboration with the United Nations sustainable development goals to implement change and putting chefs center to fixing a global food system. This has grown to over 700 chefs across 90 countries and works with many NGOs to make real change.

Conor has received many accolades for his work in sustainability including being the only 3-star catering company in Ireland with the sustainable restaurant association for all of food space kitchens and he has traveled all over Europe to share his work.

Register here:

Recipe: Bread Soups, traditional leftover cuisine 

( “Castellana” Garlic Soup, Thyme Soup, Gazpacho)

Story Behind the Dish

Food waste, responsible consumption, and global impact. We will talk about the difference between Food loss and Food waste, where it occurs, shared responsibilities, and impact. We’ll also talk about different ways cooks can have a positive impact. 

What you’ll need!

• Carrot

• Leek

• Onion

• Parsnip

• Parsley

• Garlic (2 heads)

• Guindilla (Chili)

• Sweet Paprika

• Egg (6)

• Ripe tomato (1kg)

• Green Pepper

• Cucumber

• Olive oil

• Red wine vinegar

• Bunch of thyme

• Leftover bread loaf

Manual blender or thermomix, some casseroles.

About Chef Jordi Gallego

Jordi Gallego is a Senior Development Chef for Griffith Foods South Europe. A native of Northwest Spain, he has spent more than 35 years in the food industry, gaining a strong culinary background from his family heritage and adopted Mediterranean food culture after moving to Tarragona. Today, Jordi showcases Griffith Foods’ culinary approach by developing innovative and relevant concepts that contribute to customer success.

Register here:

Truffles Harvard (100% Eco, Vegan and without sugar)

The story behind the dish:

Esta receta de trufas es propia y personal. Quería crear una trufa que fuera 100% ecológica, vegana, sin azúcar, ni productos químicos o aditivos. Las llamé "Trufas Harvard" porque las hice en Boston como parte de mi presentación de la investigación "El Lenguaje de la Comida: el idioma de las culturas hispánicas" en el Simposio de Nuevos Investigadores del Observatorio de la lengua española y las culturas hispánicas en los Estados Unidos del Instituto Cervantes en la Universidad de Harvard en 2019.

Ingredients:
- Organic cashew nuts (Or organic cashew drink for cooking)
- Water
- Organic sunflower oil extra virgin first pressure in cold ecological
Organic acacia (arabic) gum or Xanthan gum.
- Sea salt
- 100% pure organic cocoa.
- 100% pure organic cocoa powder
- Pure organic cocoa butter.
- Ecological dates (optional)

Equipment:
- 2 Casseroles
- Wooden spoon
- Small fork
- 1 large bowl
- Various small bowl
- 2 plates
- Greaseproof paper (from oven)
- Mixer with mounting rods (optional)

It is necessary to use the freezer

About 

Soraya Sánchez Fernández es Gestora cultural, investigadora y cantante. Trabaja como formadora especializada en creatividad y es coach en procesos de transformación personal a través de la Voz, la Gastronomía y la Ciencia holística mediante un sistema de creación propio. Certificada an la especialización “Science & Cooking: From Haute Cuisine to Soft Matter Science” por la Universidad de Harvard (USA), cuenta además con estudios en investigación y estensión vocal de los sistemas Rov Hart/Pantheatre (París), y en el Nivel 1, 2 y avanzado para profesores del Estill Voice Training System (USA). Soraya es miembro de GizARTE, Red vasca de Educación Artística para la Transformación Social de UNESCO Etxea, y desde 2007 colabora con entidades públicas en la creación y desarrollo de programas de innovación a través de la creatividad, la gastronomía y las artes emergentes.  

http://www.thelanguagesofenergy.org/

https://www.linkedin.com/in/sorayasanchezfernandez

Criatividade na cozinha, xepa de vegetais e demi-glace vegetal.

História por trás da receita 

Vamos utilizar sobras de produção agrícola e através da criatividade elaborar repertório de receitas sustentáveis. 

o que você vai precisar

• Panelas, facas e tábuas.

• Cozinha equipada, forno e fogão. 

• Cenouras, beterraba, couve flor, couve manteiga, salsão, cebola... Variedade de vegetais disponível nos produtores em função da data da aula. 

Sobre Patrick Bragado

Ele nasceu em São Paulo e mudou-se para a França quando tinha apenas sete anos. Misturando raízes e experiências incríveis, ele somou ao seu estilo as diferentes qualidades de suas duas culturas: de um lado a técnica e disciplina tradicional do francês, e de outro a criatividade e ginga do brasileiro. Diz o Chef que, para evoluir numa profissão, necessitamos de novos desafios. A fim de refinar seu estilo e propor uma cozinha ainda mais pertinente, Patrick sentiu a necessidade e vontade de ir ao encontro do seu próprio « terroir », lá onde se encontra seu coração e sua fé. PATRICK BRAGATO não é um simples Chef francês em São Paulo. Mas também um paulista que ama sua cidade e seu país e que quer contribuir para sua evolução.