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Ask a Chef

What should I do with my food scraps?

“Carrot, beet or radish tops can be made into pesto.”

– Lawren Moneta

“After washing and peeling purple beets, you can use the scraps to colour your pickled vegetables by adding some into your pickling jars.”

– Alex Kim

“I make croutons with stale bread, and use coffee grounds as plant fertilizer.”

– Dawn Doucette

“Apple peels have tons of flavour and make great syrups. Cilantro stems are also full of flavour and make exceptional sauces.”

– Clark Deutscher

“ Take trim from fish or meat to make croquettes or meatballs.”

Get yourself a mandoline….

It’s a favourite tool of the pros; source a Japanese-style ultra-thin one if you can.

The next big trendy ingredient is...

• Sea truffle

• Plant-based steak

• Nutritional yeast

• Kelp

• Food made with food waste products

• Tonka bean

• Yuzu and spicy honey

• Fish sauce

• Toban djan

• Mushrooms

...and a microplane

If you love to grate, it’s great. It’s the perfect tool for adding a dusting of nutmeg, lemon zest or parm to a dish. “They’re incredibly helpful for home cooking,” says Betty Hung, owner of Beaucoup Bakery in Vancouver. “Finely grating garlic and other vegetables, whole spices and cheese with ease helps to speed up the cooking process and allows you to stuff your face full of food on the couch quicker.”

Chefs share their box-brownie hacks at westernliving.ca

DRINK LIKE A CHEF

Chef Gus StieffenhoferBrandson’s

“Crushable” Boulevardier

To make SB’s go-to four-ingredient cocktail, combine equal parts bourbon, Cinzano and Campari over ice. Dilute slightly with a few drops of water and add some orange rind.