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Future Menus: Low-Waste Menus_1.Introduction to Low Waste Menus_UFSAcademy


1. Introduction to Low-Waste Menus

In this video, chef Thais Gimenez introduces the topic of low-waste menus - a new way of looking at cooking aimed at using ingredients in a smart, clever way, reducing waste and increasing profit. Low waste is more than a trend, it's a new perspective that's here to stay.

Future Menus: Low-Waste Menus_3.Mezze Maze Part 1_UFSAcademy


2.Mezze Maze Part 1

Learn how to cook Mezze Maze with Chef Joanne Limoanco Gedrano, a chickpea waffle topped by moutabal, avocado hummus, beet jelly and microgreens. In this first part, Chef Joanne will explain the ingredients and show how to make the batter for the chickpea waffle.

Future Menus: Low-Waste Menus_4.Mezze Maze Part 2_UFSAcademy


3.Mezze Maze Part 2

In this video, you'll find the final step to make the Mezze Maze with Chef Joanne. She will show you how to make the moutabal (an aubergine and tahini dip), pickled jelly using leftover beet pickling juice and the garnish with dried chickpea skins, microgreens and pickled beetroot. She'll then show how to plate the mezzes in a stylish way.