Avoiding waste in the kitchen with Chef Janon

Abbie Burke
·1 min read

(COLORADO SPRINGS) — The principles of Reducing, Reusing, and Recycling can carry all through the house, including the kitchen. Chef Janon Bourgeois, private chef, cooking teacher, and culinary coach joined FOX21 Morning News on Wednesday, April 24th, to talk about ways to avoid wasting even a scrap of food.

Tips for Bone Broth & Soups:

  • Roast bones for bone broth (stock) for better flavor and more nutritious collagen.

  • Freeze your veggie scraps (separate bags to use in soups).

  • Use leftover fruit for jams (add almost any fruit to your pressure cooker with some pectin and a little sweetener for 30 minutes on high pressure, slow release. Remember, you can always add more sweetener after).

Composting Tips:

  • Compost with the idea to feed the worms. They are our friends.

  • Good for compost: veggie scraps (see below regarding onions and garlic), fruit (avoid citrus), coffee WITH paper filters, egg shells.

  • NO dairy, bones, or grease.

  • Avoid strong-smelling vegetables (like onions and garlic) and bread, as they attract rodents.

  • If you don’t want to hold or grow compost, grind/chop veggies immediately and sprinkle them in the yard. No need to mix in.

  • Consider local composting companies like Food to Power and Brown’s Greens. They will even come to your house to pick it up!

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