On 8/2, Generation Waste conducted a webinar together with Johan Björkman from inside the kitchen at the star restaurant Koka in Gothenburg. - With the webinar "reduced food waste maximized taste" we want to educate and inspire chefs to get better at using as much raw material as possible, says Daniel Oddhammar.
While planning the spring training, the second wave of the pandemic broke out and all plans for cook-a-longs and customer meetings were thrown in the trash. Digital solutions are in all their glory, but honestly, probably no one will be inspired when a webinar on cooking is filmed in an office or home environment. Generation Waste booked a meeting with Johan Björkman and after a few hours, the idea of ​​filming the webinar from inside the star restaurant Koka was born.
-The current situation makes it possible to hire chefs like Johan Björkman and film from inside places that would otherwise have been impossible to film from. And the best part is that everyone wins from it; Johan Björkman gets to do what he does best and our customers are inspired, says Daniel Oddhammar.
Kale is a symbol of the individual raw material's potential
Generation Waste has always been about using as much as possible of raw material and not letting anything go to waste. This is something that is also in line with Johan Björkman's philosophy. In the webinar, they chose to focus on kale, to show the enormous potential that a single raw material can have.
Each raw material has an enormous capacity, with the right knowledge you can extract an entire dish from just one raw material. This time we chose to focus on the kale; We fermented the blasts, and fried the leaves, and made kale chips on them, says Johan Björkman.
The cooking techniques used in the webinar are not randomly selected, but taken from Johan Björkman's book "The Nordic Pantry", which is largely about preserving Nordic ingredients through various preservation methods; such as fermentation, lactic acidification, and drying.