One of the great challenges in professional kitchens is the elimination of wastage. It's an obsession in most cases. I've worked for chefs who expect their cooks to collect carrot nubs and onion ends and mushroom stumps to be added to the stock at the end of the evening. Other chef's I know randomly search the rubbish bins around the kitchen, checking to see if cooks are discarding bits of useful food. The whole restaurant is subject. Bar have a corked bottle of red? Put it into the bourguignon. Chicken getting on in age? Make a terrine. Those coffee beans a bit stale? Make a coffee ice cream.
Kitchen Scraps
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