Reduce Food Waste in Pastry: Zero-Waste Class

Reducing food waste in your kitchen is the perfect way to lower costs and challenge your creativity!

In this specialised session, Chef Melissa Coppel answers your most pressing questions about the best ways to reduce, reuse, and recycle your leftovers to turn them into high-end confections.

Learn 7 distinct recipes where you will acquire the technical tips needed to transform leftover duja, caramel, and ganache into completely new, versatile components—such as turning leftover fruit paste into a vibrant compote, or giving leftover marshmallows new life!— all without compromising on flavor or quality.

What You Will Learn:

• How to transform leftovers into versatile ingredients for new recipes.
• Adapting texture and flavor profiles to create innovative confections.
• Re-stabilising components without compromising shelf-life or quality.

Take control of your kitchen! Make the most out of your ingredients with Chef Melissa as she equips you with the essential technical tools required to reduce your food waste with staple recipes you can adapt to any menu.

Enrol now to explore the full recipes!