Chef Spacey
Ireland
Universal Kitchen: Group 1
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Recipe: Empty the Fridge Kimchi
Food waste and possible solutions from fermentation and pickling with basic science explanation
The story behind the dish:
This is such an easy and great tasting recipe, that is not only packed with good gut probiotic and the benefits of natural fermentation but you can also use ends and waste parts of vegetables and fruits that you may normally throw away.
What you’ll need!
1 Chinese cabbage or any soft green cabbage
1 apple (ok if it’s bruised)
2 whole cloves garlic
1 thumbnail size ginger
1 carrot
2 dessert spoons chilli powder
Roots and leaves from cauliflower, broccoli. Leftover green beans or mangetout etc. leftover trimmings from celery or any raw vegetables
Leftover pieces of onion
Good quality seasalt
About
Conor has been involved in the food industry for over 30 years. During this time, he has worked in many different types of establishments across Ireland and the UK, from Bistros and bars to hotels, banqueting, and fine dining. Most recently he has got involved in contract catering and set up FoodSpace, a bespoke contract catering business that has grown in the last five years to over 20 locations throughout Ireland.
During his 30 years, Conor has always had a passion for local seasonal food. Local to Conor is food that is grown, produced, or farmed within 50 miles of his kitchens. But that not being enough Conor has always questioned what is the future of food and how can we feed a planet sustainably.
Over the last ten years, he has deep-dived into sustainability and our broken food system. Conor is known for questioning everything in the food industry and is never satisfied that chefs are doing enough for the food system and planet.
What has always been the norm in professional kitchens has been turned on its head. Conor has removed practices that are unsustainable and is one of the industry leaders in zero waste kitchens.
Most recently Conor’s work has also led to the setup of the Chefs Manifesto. Conor is one of the co-authors in collaboration with the United Nations sustainable development goals to implement change and putting chefs center to fixing a global food system. This has grown to over 700 chefs across 90 countries and works with many NGOs to make real change.
Conor has received many accolades for his work in sustainability including being the only 3-star catering company in Ireland with the sustainable restaurant association for all of food space kitchens and he has traveled all over Europe to share his work.