Noel: ”Everything can be used - it’s just a matter of knowing how”
- Generation Waste
- Apr 25
- 3 min read
In the final of Årets Kockelev 2025, where sustainability took center stage, it wasn’t just technical skill and flavor being judged food waste was also tracked and highlighted in real time. Standing out among the competitors was Noel Brandin, a student at the International Hotel and Restaurant School in Stockholm, who achieved the lowest food waste in the entire competition: just 0.2 kg.
While the title of Årets Kockelev 2025 was awarded to Emilia Björklund from Wisbygymnasiet in Visby, Noel’s sustainable approach was specially recognized by both the jury and the measurement team from Generation Waste.
We caught up with Noel to hear his thoughts on sustainability in the kitchen, what inspired him to become a chef, and how small details can make a big impact.
How did you prepare for the competition both mentally and practically?
Of course, you get nervous before a competition. But I talked a lot with my commis and my mentor about the setup. I also made sure to do things that made me feel good like spending time with my girlfriend.
Practically speaking, I trained a lot. I wrote a detailed timeline kind of like a "mise en place with minutes"and cooked the dish over and over to really get the flow right. It’s all about hard training: test runs, packing the right gear, and thinking through every little detail.
Who or what inspired you the most to become a chef?
My grandmother has been a huge inspiration. I was always in the kitchen with her as a kid. One food memory that stands out is her apple compote it was so good. My mom has also been a big source of inspiration in the kitchen.
If you could create a dish with zero waste what would you make?
I believe any dish can be zero-waste it’s just a matter of knowing how. I love working with local ingredients and small producers, and I really enjoy cooking fish.
My dish would probably be pan-seared pike-perch from Lake Hjälmaren, served with buttered pointed cabbage, a deep sauce made from fish bones and vegetable scraps, chanterelles and peas, all topped with a brown butter foam.
I use the entire fish the loins for the main, the belly for a tartare or mousseline, and the bones for the sauce. The root veggies get roasted and blended into the stock. Almost everything can be put to good use.
What’s going through your mind in the kitchen when you’re working to reduce food waste?
I’m always asking myself: What else can I do with this? The top of a fennel bulb can I pickle it? Use it in a broth? It’s about seeing possibilities in what you’d normally throw away. Even if something just simmers in a broth that gets strained, that raw ingredient still served a purpose. That’s one way of reducing food waste.
What advice would you give to other young chefs who want to compete—or work more sustainably?
It’s not just about what ends up in the bin. Think about the entire supply chain. How far has something traveled? What’s the climate impact?
My advice: source locally. Build relationships with nearby producers. And remember: almost everything can be used. A piece of onion, a fish tail think circular and think creatively.
If you could visit any restaurant in the world, where would you go?
That would have to be Noma in Copenhagen. I think their approach to ingredients is totally unique. They think in a way that most places don’t. What more can I say, haha?
Noel’s work shows that sustainability doesn't mean compromising on quality it actually enhances the entire experience. A true role model in the kitchen for tomorrow’s chefs and today’s industry.
