ALEXANDRE CIRIELLO IN SOFIA FOR A CONFERENCE ON SUSTAINABLE GASTRONOMY
The HRC Academy is renowned for its cutting-edge approach to culinary education, combining classic techniques with modern innovations. Our chef’s visit provided an opportunity to share his expertise in sustainable gastronomy, a topic of critical importance for the future of our planet.
During the visit, our chef gave an inspiring talk on sustainable gastronomy, highlighting environmentally friendly practices and the reduction of food waste. He placed particular emphasis on Asian influences in modern cuisine, demonstrating how traditional Asian techniques and ingredients can be integrated in innovative and sustainable ways into contemporary gastronomy.
The highlight of the visit was a cooking demonstration where our chef prepared a dish for a zero-waste menu. This innovative dish consisted of:
Beets confit in cranberry and green apple juice, served with sansho peppercorns.
Bulgarian smoked fish ice cream.
Beet hummus.
Gel made from beet cooking liquid.
Powder made from smoked beet skins.
This culinary creation demonstrated how every part of the ingredients can be used in creative and delicious ways.
This event was sponsored by Mastercard, WorldChefs, and the Young Chefs of Europe.
This visit to the HRC Academy was an opportunity for exchange and inspiration, strengthening ties among young European chefs and promoting sustainable and innovative cuisine.
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