Surplus: The food waste guide for chefs
by Vojtech Végh
Surplus examines food waste from the perspective of professional chefs. This focused guide explores the issue of surplus food in culinary settings, offering a useful resource for chefs and readers interested in more responsible approaches to food preparation and kitchen practice.
About This Book
Surplus is a guide about food waste in professional kitchens.
Written for chefs, it focuses on the issue of surplus food and its place in culinary work.
The book offers a focused resource for readers interested in reducing food waste through a chef-centered perspective.
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