Skills Lab – Vegetables anti-food waste cooking 07.12.2016

Chef Carlo Sauber taught Luxembourg Food Academy participants how to make the most of ingredients in our ‘anti-food waste’ skills lab. On the menu: a salmon tartare made of leftover salmon filet pieces with a carrot leaves pesto and a pasnips mash with pasnip peel crisps, carrots and carrot leaves pesto with a boiled egg.