The Danish-owned hotel chain Comwell Hotels has developed Green Chef, a training programme for the group’s chefs. The first group has now completed the programme’s two modules.
Green Chef covers topics including ingredient utilisation, recording and managing food waste, plant-rich dishes, energy consumption and waste management in the kitchens. The aim is to equip chefs with professional knowledge and practical tools they can apply in their work at the hotels.
Developed by Comwell in collaboration with external experts, the programme combines theoretical teaching, practical workshops and expert presentations.
“Our chefs play a central role in our work with ingredients and food waste. Green Chef gives them the opportunity to strengthen their professional knowledge and share experiences across our hotels. The programme combines theory with practical exercises based on their work in the kitchens,” says Mai-Britt Jensen, Sustainability Director at Comwell Hotels.
Pulses that make your taste buds sing
One of the topics covered by Green Chef is the preparation and use of pulses. During the first module, participants explore flavour, texture and the visual presentation of dishes featuring pulses.
Pulses are increasingly used in a variety of dishes at Comwell’s hotels and venues. It is therefore relevant for the chefs to explore different ways of using and preparing these ingredients.
“When we use pulses in our dishes, flavour, texture and presentation all need to be right. During the programme, the chefs work hands-on with the ingredients and share their experiences with one another. Above all, it is about developing delicious dishes that work in our kitchens and appeal to our guests,” says Rasmus Rasmussen, Executive Chef at Comwell Hotels and one of the Green Chef instructors.
The programme’s second module covers topics including energy consumption, emissions associated with food and waste management in the kitchen. Participants explore how the selection, use and handling of ingredients affect kitchen operations.
“The choice of ingredients is one of the factors that influence the emissions associated with our food and beverages. Green Chef therefore includes knowledge about topics such as where ingredients come from, how they are grown and how they are used. The aim is to give our chefs a stronger professional foundation for their work in the kitchens,” says Mai-Britt Jensen.
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