Zero waste aim in food preparation
AS more people become more conscious about trying to reduce their plastic waste, an East Fremantle chef has taken her waste reduction practices one step further.
Young George executive chef and co-owner Melissa Palinkas has a simple goal in the kitchen – to try to use as much of the food she is cooking with as possible.
She said she worked “nose to tail” with her food, such as using the primal part of the vegetables in freshly-made dishes, using the trim and leaves to enhance the dish but also fermenting what was left or putting it into preserves.
“It is so important in my kitchen that we utilise every part of our product,” she said.
“At the moment the stalks of our fennels get turned into our fennel jam, the bones from our fish become fish sauce and we de-bone the pork hocks, which get smoked overnight and made into stock for our Sunday jus.
“You will always have a little waste processing food but if we all do our part as chefs to minimise waste and plastics in our kitchen we all contribute to a healthier earth.
“It’s so important we as a business do our part to help reduce our carbon footprint for a brighter future for the generations below us. If we can make small steps as a business in the neighbourhood, hopefully other will too.”
Young George is another local eatery that has taken up the call to reduce disposable plastic waste full time and vows to eliminate all plastic straws.