Five Strategies To Stop Wasting Food
Escoffier Online’s very own Chef Susie Wolak was featured in US News & World Report! The focus of the article was on five expert’s recommendations on strategies of how to stop the waste of food. Chef Susie touched on tip four to embrace your leftovers.
Susie Wolak, chef mentor at the Escoffier Online International Culinary Academy, headquartered in Hoffman Estates, Ill., says if you know you’re likely to have leftovers, “start planning ahead what you’ll be able to make. That beef roast from dinner can be slicked for barbecue beef sandwiches the next day. The ham dinner can be diced for ham-salad sandwiches the next day. The mashed potatoes can be made into dumplings by adding egg yolks and flour and rolled into small balls boiled and served with a marinara sauce.”
We are very excited to see Escoffier Online included in this feature, among other reputable organizations and authors.
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