Second Meals- Art of Cooking Through Food Scraps

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Chef Davinder Kumar's experience goes way beyond words. He is not only well known for his great culinary passion, he is also an adventurous food connoisseur, who has travelled around extensively and regularly seeks the opportunity to explore the different kinds of cuisines while developing his gourmet knowledge.

An aficionado in the fine art of cooking to the gourmet's delight. Davinder Kumar has been in this profession for four decades. He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a Gold Medal for his presentation of Indian cuisine. Presently Chef Kumar is Vice President - F&B (Production) at Le Meridien, New Delhi.

Chef Davinder Kumar is a portal dedicated to the ultimate presence of culinary perfectionism within the global environment keeping its presence of Indianness in his cuisine. Over the years he has been bestowed with several awards for his excellence in culinary art and contribution to the industry. He has also been conferred the "National Tourism Award" for Best Chef of India by the Ministry of Tourism and "Golden Hat Award" by PHDCCI & ICF Delhi RATAN. He has also authored several cookery books Kebab-Chutney and Bread, "Just Kebabs (Celebration of 365 Kebabs and One for a Leap Year). Soups (200 Quick and Easy Recipes for Every Occasion), "Four Seasons Salads and more!

Chef Kumar is the President of the Indian Culinary Forum, India for the past 20 years. He says Food to me is more than taste, it is an amalgamation of pleasant aromas.

Food wastage is on the rise and one of the many ways to reduce food wastage is by adapting the art of up cycling with scraps a creative way to use roots and stems for creating healthy edible recipes The art of Cooking Through Food Scraps is a new way and style that encourages cooking and eating every single part of vegetables and fruits, It is a delicious way to maximise nutrition and minimise food wastage.

Just like animals, which are consumed from nose to tail, the idea is that vegetables and fruits be consumed as a whole without wasting any part of it.

Cooking through Tot Scraps promotes mindful cooking which results in reduction in food wastage besides being environmentally friendly Getting to Zero Waste while eating healthy, delicious and wholesome food is not impossible. It just takes a change in the mind set and creative thinking with requisite knowledge of and inclination towards sustainability only then can the future change.

Our predecessors used to practice cooking with stems to roots, using the whole vegetable and fruit, leaving behind nothing Unfortunately, this ancient, healthy art seems to have been lost in transit during the adaptation of convenience and the hustle and bustle of life Factors such as busy lifestyle, availability of advanced technology, convenient purchasing options like ready-to-eat/processed vegetables (diced vegetables, broccoli florets, cut fruit, etc.), are responsible for the diminishing use of various parts of vegetables and fruits. Not many are aware that often there are more nutrients contained in the skin/peel of a vegetable then the vegetable itself.

Food scraps infused with creativity can be transformed into an ingredient. This innovative use of food scraps should be looked at as a necessity Zero waste is a valuable move to shift to an environmentally conscious ideology thereby transforming society and doing our bit for the ecology Cooking with every last end, makes it more fun, creative and less expensive From pickles to pakoras, dishes with the use of fruit and vegetable peels have been integral to Indian cuisine Kitchens of India have always lived by this philosophy: The initiative certainly aims at drastically reducing wastage I am reminded of a quote by Pope Francis "Throwing away food is like stealing from the tables of those who are poor or hungry.

During the days of the past, every grain of food was used wasting was not an option. It was a matter of money and nothing was taken for granted as resources were limited. In modern times, the generations do not want to make an effort. People have begun to ignore the truth that health comes from food. It is important for us all to remember that food is medicine, medicine is not food.

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