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GUIDE TO SUSTAINABLE TAKEAWAY PACKAGING

As we see a shift towards more restaurants adopting a takeaway model, we decided to look at the different types of packaging so that you can stay on track and meet your sustainability goals. There are many things to consider when purchasing food packaging, in this quick guide we’ve broken down...

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A Guide to Less Plastic in Your Kitchen

At our second annual future-proofing foodservice seminar in September 2019, we heard from a range of speakers on the topic of sustainability in our kitchens. During the seminar, our speakers, Philippe Farineau & Paula Stakelum from Ashford Castle (with help & support from Ailish Keane ...

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Veganise me, Chef - Vegan food from the other side of the pass

Vegan food from a non-vegan chefs' point of view I started my journey as a vegan chef 3 years ago. When I was offered to take over the kitchen in The Hopsack - an institution in the Irish health food scene since 1979 - my knowledge of vegan cuisine came from the Lent menus in Greece. The...

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Growing For Your Menu

Noel Keane of Croí Restaurant in Tralee embarked on his ‘grow your own’ journey in 2018. Two years later his garden supplies most the salads and herbs for his restaurant as well as a large variety of vegetables and berries. In this blog, Noel talks about some of the ups and downs of growing...

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A Guide to Foraging

Is there such a thing as a free lunch? They say “ There is no such thing as a free lunch ” – that may hold true until you discover foraging! Little did I know when my father took me picking wild mushroom at the age of 6 that I would end up on the island of Ireland, picking much more than...

Ulrich Hoeche's profile image

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Save Money while Saving the Planet | Sustainability Series

Part of being sustainable means cutting down on the amount of utilities you use throughout your business. In the process of running a business, it’s common that a big portion of income ends up being spent on these resources. It makes sense that a business becomes more sustainable by cutting down...

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DISH PRESENTATION: SOME TRENDS AND TIPS

DISH PRESENTATION: SOME TRENDS AND TIPS If you aspire to be the Rembrandt of the culinary world but struggle to make your dishes look like works of art, then you should definitely read this blog by Gastronomixs.com for trends and tips on dish presentation. Fashionable dishes ...

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The 5 most common creative challenges

The 5 most common creative challenges Every chef, at every level encounters creative challenges in the kitchen. Whatever challenge you face; you'll have to take a problem-solving approach. Creativity is a skill that can help you a lot in this! Yes, you read that correctly: creativity is a...

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The Modern Menu: Health and Wellness Centre Stage

THE MODERN MENU: HEALTH AND WELLNESS CENTRE STAGE A Chef's Perspective When I first started to cook professionally, over 30 years ago, healthy options on the menu were an afterthought, last in the pecking order of the food I was excited and eager about. What the customer wanted...

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Blog Entry
Climate Conscious Menus

I have always focused on creating locally sourced, seasonal and sustainable menus, with a close to zero food waste approach. Recently, I have focused even more on sustainability. This was inspired by last year’s the EAT-Lancet Commission on Food, Planet, Health, where more than 30...

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