Turn your kitchen waste into culinary treasures :Chef Arina champions zero-waste cooking at SIBF 2024Sharjah International Book Fair attendees learn how to turn food scraps into gourmet dishes with Chef Arina’s expert guidance.
Sharjah, November 16, 2024
For Chef Arina Suchde, sustainability in the kitchen isn’t just a concept; it’s a lifestyle shaped by mindfulness and practicality. With over 16 years in the culinary industry, Chef Arina focuses on empowering individuals to embrace zero-waste practices at home. At the Sharjah International Book Fair (SIBF), she brought her philosophy to life in a lively cooking session, crafting delicious dishes from kitchen scraps.
Chef Arina prepared a two-course meal—potato skin soup as an appetiser and carrot peel pesto with toast as the main course, rounded off with a refreshing Thai salad. Her demonstration highlighted practical ways to turn food waste into culinary creations while promoting her book, The No-Waste Kitchen Cookbook, which features 75 recipes designed to kickstart a sustainable journey in the kitchen.
Reflecting on the rise of sustainability, Chef Arina shared, “The formalisation of sustainability is relatively new, but for me, it’s always been about making small changes at the consumer level. While large-scale initiatives take time, individuals can start reducing kitchen waste today. Even a single-person household can create a significant impact.”
Her session began with potato skin soup, crafted from peels soaked in water. She sautéed onions, added the peels with herbs, stock, and milk, and blended the mixture into a creamy soup. “It’s about reimagining ingredients we often discard,” she explained, noting how the soup can be a complete meal or a simple starter.
Next, she prepared a vibrant carrot peel pesto using roasted pumpkin seeds, Parmesan cheese, garlic, and olive oil. “If you’re consuming it the same day, replace oil with water. For longer storage, stick to olive oil,” she advised, sharing how her sustainability journey began when she realised the wastefulness of hurried cooking.
Chef Arina also created a Thai salad using watermelon rind, raw mango, and peanuts, emphasising that sustainable cooking doesn’t demand exotic ingredients but a fresh perspective. “The fibre and vitamins in peels remain intact. It’s about understanding ingredient properties and handling them properly. For instance, potato peels can last in water for a few days, while apple peels need a splash of lemon juice to stay fresh,” she said.
The audience savoured each dish, and her insightful tips resonated with aspiring chefs and home cooks alike. Her practical and engaging approach transformed simple ideas into actionable habits, proving that zero-waste cooking is both accessible and rewarding.
“It’s about getting the most out of your food,” she concluded. “Tiny changes in your daily habits can have a big impact—not just on the environment, but on your wallet too.”
Chef Arina’s session at SIBF was not just a masterclass in cooking but also a reminder of the power of thoughtful choices, leaving attendees inspired to embrace sustainability in their own kitchens.
-END-