We chefs are using and trashing raw
materials every day. We cannot on one end do people pleasure with food and on the other end disregard the future of our planet.
A good chef is
before all a philanthropist.
We must protect generations to come and save raw materials for the future.
The results are not obvious and it makes the task more difficult. Extra
effort from employees shall be rewarded or at least acknowledged. Recycling gives a second chance to materials to be used and
spare land filled. This will reduce garbage volume and
-Sort glass in bins (to be picked up by
-Smash plastic containers to a
smaller size to make recycling and trash less costly.
-Already on ovens can be used to preheat
-Open tin cans on both sides and flatten
the cylinder part to reduce volume or recycle if possible.
-Fold empty dairy boxes to reduce they
volume. Some states collect them.
-Card boards must also be flattened to
reduce their size and tight up for better handling. For high capacity
places compactors are to be used. Money is awarded by recycler this way.
-Use lids and rubber bands instead of Saran Wrap or twisted
-Use trash can liners that fit the
garbage perfect. Bigger bags cost more and create more plastic
To ease global warming and keep natural resources for generations to come,
a few steps can be taken by chefs every day. The savings in money and
energy could be quite substantial. Everything started with my Boss at
Ernie's showing me the energy invoice and making me aware of the high
cost. I looked around the kitchen and saw many areas were energy was
wasted. Everything then became like a game. The next few advises are the
result of those efforts.
-Go to work with public transportation, and
ask your boss to pay for it. Public transportation is like having a
private chauffeur. It also allows to read and watch very interesting real
-Order food accurately to avoid
companies to put more trucks on the road. They will appreciate and should
give you better prices.
-Don't leave refrigeration doors open too
-Fill bain-marie with hot water only 30
minutes before putting your first sauces in.
-Weather strip refrigeration doors and
install plastic curtains for walk-in units
-Refresh vegetables on ice instead of
wasting precious running water.
-Use a lid to bring water
to a boil.
-Thaw foods in the refrigerator one day in
advance instead of wasting water.
-Use second side of paper for notebook.
-Have stove checked monthly for better
-As much as possible, use one common oven
in rotation for needs of different stations. Turn on all oven as late as
-Cut off on stoves and ovens at the end of
service. Turn off all ovens and flat tops as soon as last party is served.
Ovens and bain-marie must be turned on
only 1/2 hour before needs.
An anecdote about
The chef at the White House under President Johnson was in his kitchen. Suddenly,
he heard a loud voice behind him "who left the lights on in the
kitchen last night....I am paying for the electricity" The chef
turned around, President Johnson was standing behind him.
Preservation of Resources:
Good Food begins with unpolluted air, land and water,
environmentally sustainable farming and fishing, and humane animal
husbandry. Cultural and biological diversity is essential for the health
of the planet and its inhabitants. Preserving and revitalizing sustainable
food and agricultural traditions strengthen the diversity. Your chef's
everyday duty should command that you choose a fishmonger according to his
values and position on ecology, fishing practices and preservation of
natural habitat for fish and all sea creatures. Inform your customers if
you choose not to have a certain variety of fish on the menu for over fishing
reasons. People are increasingly savvy and interested in making
environmentally responsible food choices. Organic foods and wild fish cost
more but have no substitute for the realization of a good meal. Organic
culture respects the soils and produces food that taste better and better
for your health. Wild fishes caught by lines instead of nets have a better
flesh and don't produce unnecessary rejects of bycatch.
Respect nature for an impeccable