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1. What Is Low Waste Cooking?

Low-waste cooking is not just the latest trend, but also a responsibility for chefs. It's about approaching food in its entirety and using what's usually considered waste as an ingredient for delicious recipes. Get ready to learn innovative cooking techniques to repurpose food waste and create a future-forward menu.


2. Vegetable Kimchi

After making this recipe, you'll never look at vegetable waste the same way again. Learn how to turn peels, leaves and vegetable skins into kimchi. Through a simple jar fermentation process, you'll get a flavorful garnish for all your low-waste recipes and more.


3. Kimchi Fried Rice

Get ready for a modern Asian-inspired kimchi fried rice that is sustainable and tasty. In this video, Chef Weij will show you how to use your zero-waste kimchi, rice leftovers and carrot peels to make an exquisite plant-based main for your menu.


4. Koji

Fermentation is the name of the game in this koji recipe. Chef Weij will show you how to create this fermented cereal in your kitchen, by using pasta, old bread or barley. The secret ingredient? Koji spores that will act overnight. Use your koji for soy sauce, miso, sake and more.


5. Miso

Turn your koji into miso with this simple recipe. Traditionally made with soy beans and rice, in this video you'll learn how to make miso from fermented barley and old pasta. This low-waste ingredient will be a must-have for your umami-rich recipes.


6. Fish Sauce

What's the best way to use fish scraps? Make fish sauce of course! This recipe uses the bacteria and enzymes that naturally exist in the fish's gut to create an umami-rich seasoning for your Asian recipes, pastas and marinades.


7. Alcohol Waste Vinegar

Did you know you can make vinegar from anything that contains alcohol or sugar? In this video, Chef Weij will illustrate alcoholic fermentation, a technique that uses remaining wines and beer.and living vinegar bacteria to create this sour seasoning.


8. Juice Waste Vinegar

Do you have any juice left over? Then turn its sugary content into vinegar with fermentation. You'll simply need to add some yeast and non-pasteurized vinegar to achieve this sour condiment. It will become a staple zero waste ingredient for your sauces, seasonings and savoury recipes.


9. Flavour Sauce

Are you wondering how to go low waste? Then this recipe is for you. Starting from vegetable scraps, you'll learn how to make a flavour sauce with a simple jar fermentation technique. It will become a key ingredient for your future forward seasonings and marinades!

Test your knowledge and get your SA Chefs endorsed certificate for FREE on the UFS Academy app.