Transcript

• Session Spotlight: Waste Not, Want Not
• Hi, my name is Stephanie Pilon, and I am the executive pastry chef for Rogue Underground Dining Society for the last 15, some odd years.
• What topic or trend does this session cover, and why is it important?
• The topic of this session is how to reduce food waste in your kitchen. All bakeries, all kitchens have some level of food waste, but hopefully with some little tricks, we can learn to reduce that, while also making delicious, profitable products that can help our bottom line.
• What will attendees learn from this session?
• In this session, I hope that attendees will learn how to take items that maybe they thought they would have to discard, and instead, learning how to use them to turn them into something delicious and profitable.