From Food Waste to Fine Dining

From by Institute of Culinary Education
From Food Waste to Fine Dining


By James Briscione—Director of Culinary Development 


At ICE, we’re constantly challenging ourselves to identify the issues, trends and ideas that will shape professional kitchens for years to come. In 2015, the topic of food waste was on the tip of everyone’s waste compost cuisine vegetarianFor Thanksgiving, my fellow ICE Chef Instructor Jenny McCoy shared two simple recipes utilizing sweet potato scraps and apple cores. In turn, I’ve been challenged to elevate these eco-friendly ideas with a modernist take on food waste. Utilizing leftover vegetables, egg whites and red wine, you can create a sustainable panna cotta that’s fit for fine dining.


Read on for James' elegant take on repurposing food waste.

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