In Switzerland and many other countries, more and more well-known chefs are fighting against food waste.
For some time it has been customary in many countries to take care of food waste in restaurants and restaurants and families try to raise awareness.
In Gstaad, a Swiss Luxury Resort in the Canton of Valais, there is a Star chef, Martin Göschel
The five-star hideaway
“The Alpina Gstaad” was reopened in 2012. The hotel attaches great importance to sustainability and natural, local cuisine. Martin Göschel, the Executive Chef since 2017, runs the Sommet gourmet restaurant (18 Gault Millau points, one Michelin star), the Japanese Megu (16 Gault Millau points, one Michelin star), the Swiss Stübli, and the Alpina Lounge & Bar.
What drew my attention, and what I found very interesting, was the idea of processing leftover bread.
Chef Martin collaborated with his in-house baker and came to the decision to produce a zero-waste pasta. Leftover bread is processed into pasta dough. “You have to think back to how it was done in the past and interpret the knowledge in a modern way.”
(Original text by Kristina A. Kohler – Photos by Valentina Verdasca)
Göschel’s kitchen team now also uses vegetables and salad leftovers to make pestos, which they use in marinades, dressings, and as a base seasoning. They are also planning and experimenting with making Pizza dough with leftover bread.
I remember, in my restaurants, the bread was always a substantial expense, especially when you are left with a ton of it at the end of the night. I always resorted to making breadcrumbs, and my popular Chocolate-Cranberry Breadpudding with Whiskey Sauce! But one can make only so much of it! Here in Switzerland, we started giving it to the Farmers to feed the pigs and in the winter to feed the Deer.
Try it out, and let me know the results! Happy Cooking!
The Alpine Gstaad, Alpinastrasse 23, 3780 Gstaad, Switzerland
tel. +41 33 888 9888
