Here we are happy to provide a showcase of the work of Chef Ludmila Girardi, one of our contributors. On her own website, Ludmila writes:
Minimalism: to supply the least to offer the most.
This concept should be replicated in a diversity of food business environment, in different scales. Running a sustainable kitchen is to rethink it from the basics, inputting a clear plan based on sustainable values and product development, on a system with minimalist approach for effective budget controls, responsive suppliers, and waste management.
This is absolutely an approach recommendable for home-cooking in big cities until the countryside. I am keen on offering personal chef services for cooking vegan and minimal, delicious and nutritious, dishes for dinner parties and family meals. I like to combine my work with food education, to give informal but very instructive and resourceful workshops on sustainable food diets for households, schools or private events.
