Course overview
Make the most of surplus ingredients with smart, zero-waste cooking techniques.
What you will learn
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In this masterclass, you’ll learn how to reduce kitchen waste by turning surplus ingredients into delicious dishes. You’ll discover ways to use every part of your ingredients, making sustainable cooking simple and flavorful. Through hands-on recipes, you’ll see that cooking with a zero-waste approach can actually improve flavor, not take away from it.
Course details
Who is the course for?
In this masterclass, your instructor will be talented British chef Douglas McMaster. Douglas’s cooking career began after dropping out of school. He worked at top restaurants like St. John, The Fat Duck, and Noma before his passion for zero-waste cooking grew. In 2011, while traveling in Australia, Douglas met eco-warrior Joost Bakker, who inspired him to embrace sustainable, waste-free food practices. In 2010, he opened a zero-waste pop-up café in Sydney, followed by his first zero-waste restaurant in Melbourne in 2012. At 26, he founded Silo in Brighton, now relocated to London, which became a leader in zero-waste dining. Recognized by the World’s 50 Best Restaurants as one of the chefs shaping the future of food, Douglas is dedicated to making sustainable eating accessible to all through initiatives like the Zero Waste Cooking School.