Waste not, and want new flavors

Peelings, shavings and leftover parts of vegetables could get thrown in the trash. Or they could be turned into taste treats that complement cooking. Making sauces, foams and garnishes from what's left over reduce food waste and add a culinary twist to home cooking.

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Newsday (Long Island, N.Y.) (subscription required)

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SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
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Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Chef Instructor
The Culinary Institute of America
Hyde Park, NY