please can you send me some tips how to avoid waste in a kitchen what to do with them i am working in a restaurant i want to reduce costs for example what to do with the brocoline hard part, also asparragus,celery the green part, garlic we cut the all head we bake them but what can i do with the rest ,with cupsicums,,,,,, onion the skin ,can i use the green part of a celery or leeks in a stock that it change the flavors thanks very much

Juan you have asked many good questions here. When I used to work in a professional kitchen we had different things we did with our leftovers...waste...scraps etc. Some things we put into compost (onions skins, etc) and some things we added to stocks. For example, the greens of leeks, celery tops and garlic trimmings are all perfect for adding to stocks.

Ultimately, you will need to get creative and find ways to use up these items as there are just too many ingredients for me to start telling you what to do with each of them.

Don't be afraid to experiment in the kitchen (even at home). Next time you make a soup for example, add one of these ingredients and see how it changes the flavor. It might just add a delicious flavor to a soup. If you are unsure then start by making a smaller batch. Cheers!

thanks dawn for your answer ,juan

the parmesan hard skin at the time that i peel this cheese can i use this in soups or creams has it any imconvenience or change flavors i could not try it yet in cream or soups do you have any suggestions,thanks very much ,juan

Yes, the hard rind from Parmesan cheese can be saved and used in sauces and soups. Cheers!

thanks very much dawn

along this week i was recolecting all the waste from the chef i am very happy vith the results
some vegetarian people request from a soup i said to the chef what about sparragus and brocoline the hard side i add some butter,nutmeg and season and guest what i blend it an a delicious soup was done
the green leeks,the onions the garlic heads and the rest that you dont use the leaves from the celery and parsley the stems the peel of the lemon and a flavor court bouillon to cook the prawn,fish and seafood
today i had mushrooms the stems and the peel celery and carrots and chicken bones ans i made and mushroom chicken ctock to the porcini risotto i also use there the sparragus hard part ,also i have made fish stock with all the wastings the cooks now are looking at me and they realize that everything can be used in the kictchen
they use to put in the garbage pancetta greasy part ( pellejo ) i recollect this and say dont throw to the garbagge i will use to cook the borlitty beans and the give a amazing flavor tomorrow i will make fry rice lets see what happens

cheers juan

I'm always looking for ways to reduce waste in the kitchen.

I have found that my dogs enjoy most of the vegetable parts that we don't. They like stalks from chard, kale, collards, etc. I cut up and feed them the core from cabbage, cauliflower. It adds fiber to their diet so I'm careful not too give them too much at a time. Also, a good way to give them low calorie snacks. They think they're getting a treat and I'm reducing waste. It's a win/win.

The dogs also enjoy eggs shells which I will give on occasion. Just make sure you don't give them anything that will harm them such as cooked bones, grapes, chocolate.

You can actually cook things like carrot tops, beet greens, etc.

I use left over vegetable cores etc. to make vegetble stock which I later use for well.. use your imagination but I make a dynamite vegan risotto with cauliflower