Monetizing Food Waste: A Culinary Revolution in Sustainability

Chef Richard A. Reilly, WCMC, AAC, CEC, Senior Director of Culinary at Custom Culinary, understands chefs’ critical role in addressing food waste and sustainability: “As chefs and culinary professionals, we are poised on the front line to combat food waste and inspire those we work with to do the same. Inspiration is about knowing when to guard what’s important and when to lean into life for the bigger picture of what you value and want to create. Working towards an inspired future changes everything.”

Upcycled cuisine presents an exciting opportunity for chefs to innovate with sustainable ingredients. Chef Scott Gilbert, CEC, AAC, HGT, shares his enthusiasm: “Upcycling is simply a term of looking at the entire possibility of any ingredient, then using our culinary training and imagination to create delicious recipes that tell a story.” He suggests utilizing bruised fruits, vegetable tops, and trimmings for nutritious and flavorful dishes.

Creative approaches to upcycling, such as fermenting and pickling techniques, can transform overlooked ingredients into unique signature accompaniments. Gilbert encourages chefs to challenge themselves: “Make it a personal challenge to look at your typical food prep and production–what’s not being used that could be?”

The culinary community can significantly impact food waste through such sustainable practices while adding profits to their bottom line. Together, we can create a better future by reimagining the possibilities of every ingredient in our kitchens.

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Serves 4

Ingredients

500 grams Sterling Halibut fillet with skin

1 dl gin (Sterling’s team recommends Bareksten Botanical Gin)

1 stem fresh tarragon

2 tbsp salt

1 tbsp sugar

2 small red onions

40 grams fennel

2 tbsp fresh chervil

1 tbsp olive oil

Instructions

Rinse the fillet in cold water and dry well on both sides of filet. Leave the fillet in a clean glass or porcelain dish, skin down.

Mix salt and sugar, sprinkle over the fish fillet. Leave a stem of fresh tarragon on top. Make sure the tarragon is well cleaned. Pour gin over.

Put the fillet in a vacuum bag or cover with cling film and place in a cold place (max 4 degrees Celsius) for two days.

Take away the tarragon and wipe away the salt/ sugar mixture. Dry the fillet with a paper towel. Slice the cured fillet in thin slices and assemble on a plate. Make the topping of finely sliced red onion and shaved fennel, add vinegar and olive oil. Mix in some fresh chervil right before serving. Place topping on top of the Sterling fillet, and enjoy.