A Masterclass on Reducing Food Waste
WITH MAURICE MCGEEHAN & KAROL KEANE OF AIRBNB
WANT TO LEARN HOW your KITCHEN CAN MINIMISE FOOD WASTE AND USE MORE OF THE FOOD YOU'RE ALREADY PURCHASING?
THIS MASTERCLASS HAS YOU COVERED!
Join Executive Chef Maurice Mc Geehan & Food & Drinks Operations Manager Karol Keane, both from Airbnb, for this Utilizing Food By-Products Masterclass as they explore some of the essential ways to minimise food waste, maximising the use of the entire produce that comes into your kitchen, creating more menu options and increasing your GP.
*This Masterclass is for professional chefs only. This workshop is aimed primarily at Chef de Partie level upwards.KEY THEMES/TOPICS/TECHNIQUES:
- Overview of Food Waste
- Understanding the ordering process to ensure you get the whole product
- Understanding & using by-products
- Increasing GP minimising waste
- By-products and menu creation
- Essential skills for
- Reducing waste
- Understanding costs & profit
- Fermenting techniques
- Cookery principles
- Inspiration for using by-products
WHAT YOU WILL LEARN:
On completion of this masterclass, you will understand how to use the whole product, maximising the use of by-products, and to look at by-products as another ingredient to use in your kitchen.
Look at how we order from our growers to ensure we get the whole product and not just the core ingredient.
This knowledge will firstly help to achieve your target GP and profitability, minimise the waste going into your bin, maximise the use of the produce that comes into your kitchen, and will help with creativity and give you more options in terms of menu planning and dish components and keeping your team engage with new techniques and ingredients.
STRUCTURE/BREAKDOWN OF THE WORKSHOP:
INTRODUCTION TO FOOD WASTE
A quick overview of food waste both globally and in Ireland, to demonstrate that there is a use for every part of each product.
Maurice will talk about how he and his team use everything in the food program they developed at Airbnb and how they link every section in the kitchen, as one section’s by-product is another section’s core ingredient.
TARGET GP & PROFITABILITY
Examples of how to minimise the waste going into your bin to maximise the use of the produce that comes into your kitchen, increasing profit.
Samples of raw and prepared by-products will be available for tasting, showing different techniques and discussing how they can be used as components in dishes and on your menu writing
Root vegetable leaf dolmas
Crispy salmon skin, cured salmon belly, sea lettuce, fermented pear, pineapple skin molasses, salmon oil emulsion.
Avocado stone ricotta,
Apple syrup made from apple skins & cores, pickled broccoli stem, honey & whey sorbet, avocado stone serundeng,
Parmesan rind ice cream
Caramelised coffee grinds garnita, overripe banana tuile, bread heal pudding, charred pineapple core
Course: 2:00pm - 4:00pm
Additional Q&A/Discussion: 4-5pm
PLEASE ARRIVE BY 1:45pm to register.
All attendees are required to fill out registration form and sign-in.
You will also be asked to complete a short evaluation sheet after the training.
Both Trainee registration sheets and evaluations are required in order to avail of the subsidised funding.
With over 20 years’ national and international experience, and currently Corporate Executive Chef for Airbnb EMEA headquarters in Dublin, Maurice spent the early part of his career working in Ireland before moving to London where he had the opportunity to experience everything from Michelin to cuisines from all around the world, working with chefs with different backgrounds and styles of food.
Maurice received a scholarship from the Compass group and completed his BSC degree in international culinary arts from Thames Valley University in 2006 and, after 8 years in the UK, and, Maurice opened his own Irish restaurant in Brazil, were he offered contemporary Irish and Brazilian dishes using local produce and bringing European techniques to Brazilian ingredients. Here Maurice learned how to make the most of what was around him by using every part of the product, something that he has brought back to Ireland with him
As the Executive Chef for Airbnb, Maurice created a food programme based in authentic and healthy food, where everything is made in-house, sourced from sustainable producers and suppliers, seasonal and as much as possible sourced from within our own Irish shores, utilising modern techniques, concepts, new combinations of ingredients to create menus that reflect the different cultures of the workforce in the office.KAROL KEANE:
Food and Drink Operations Manager at Airbnb in Dublin for the past four years. During this time, Karol and the team have built a chef driven in house food program that focuses on healthy nutritious food inspired by global tastes and flavours. Their programs goals are to make Airbnb the most loved place to work by building an authentic and nutritious food program using local partnerships, creative cooking, and collaborative management.
Having trained as a chef in Brussels, Karol then completed an MA in Globalisation before spending 5 years in Berlin cooking. Prior to joining Airbnb he spent a year in Port au Prince, Haiti, training young chefs as part of a sustainable social development project.
Karol and the culinary team at Airbnb believe thriving humans build strong communities so they host, nourish and enhance the employee experience through food.
PAYMENT & CANCELLATION TERMS:
Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.CANCELLATION:
Cancellation is required by Fri 22 June in order to receive a full refund. Cancel online or email firstname.lastname@example.org *********************************************************************************************************MEMBER FEE: €30
NON-MEMBER FEE: €45
UNSUBSIDISED FEE: €65
TRAINING FEES ARE SUBSIDISED THROUGH THE CHEF NETWORK SKILLNET AND AVAILABLE TO MEMBERS ONLY.
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THIS IS A CHEF NETWORK SKILLNET TRAINING EVENT