The Chef's Planet

E-mail   Links    Background




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 therefore cost.

-Sort glass in bins (to be picked up by recycler).

-Smash plastic containers to a smaller  size to make recycling and trash less costly.

-Already on ovens can be used to preheat frying pans.

-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 plastic wrap.

-Use trash can liners that fit the  garbage perfect. Bigger bags cost more and create more plastic waste. 

Conservation: 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 people.  

-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 long.

-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 burning.

-As much as possible, use one common oven in rotation for needs of different stations. Turn on all oven as late as possible.

-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 conservation: 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 cuisine 

fusionchef 2003