65 DSSC Members.
4 Phenomenal Chefs.
Revelation 02 witnessed DSSC's grandest Secret Supper till date,
bringing to light the global concern that is food wastage through #ZeroWaste menu and bar.
From our E-magazine
Chef Radhika Khandelwal
Fig & Maple
In a lot of kitchens worldwide, 'ugly' produce is returned to the supplier or farmer for being superficially imperfect.
My time in Melbourne influenced my thoughts on this, and now I run a kitchen that embraces all 'ugly' produce - root to shoot and nose to tail - for minimum (and some days zero) wastage.
Chef Dhruv Oberoi
Olive Bar & Kitchen
The idea of food waste management can come from anywhere, be it travelling or cooking.
For me, the phenomenon of creating something beautiful out of nothing is an inspiration. One that encourages me to embrace the #ZeroWaste movement whilst pushing the envelope.
Chef Rahul Gomes Pereira
Pass Code Hospitality
The word wastage in itself is criminal. Someday, I wish to see a world where people are as responsible about what they waste as they are about what they eat and chefs are as responsible about what they trash as they are about their plates for Instagram.
A world that cares about people going to sleep hungry.
Chef Bani Nanda
As a chef and also as a businesswoman, wastage always bothers me.
It’s our responsibility to promote zero wastage kitchens, and despite prepping bulk orders now, we ensure no spoonful of mousse or broken macaron goes to waste.