Chef and Communicator (Barcelona, Spain)

Ada Parellada

What's included?

  • 2h 21min HD video
  • 14 recipes for the fridge
  • 13 recipe for assembly
  • 35 lessons
  • Recipe Book (English, Spanish)
  • Couse CertificateSpanish

 English, Spanish, Italian, French, German, Portuguese





Presentation

Zero waste: A methodology with a positive impact on the environment, your health and personal finances

Food waste is a global problem that affects us all. One out of every three food items produced is thrown away, and more than 50% of this waste takes place in private homes. 

We can reverse this trend with a structural change in the organization of our kitchens. These are simple guidelines, but they require some initial effort and, above all, firm determination. 

The clue to change lies in the professional kitchen management model. It is simply a matter of adapting this to the domestic environment. 

In this online course, you will find out all the improvements you can achieve at home, by making efficient use of your resources. Together with Ada Parellada you will learn how to use ingredients based on the Zero Waste methodology.

 

Course curriculum

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What you'll learn

Learn all the benefits of resource efficiency, learn how to cook without waste

In this online course, you will learn how to plan weekly menus, shop efficiently and prepare meals in a short time once initial preparation has been carried out. We will use batch cooking and zero waste methodologies, in order to cook waste-free while saving time.

You will learn about different culinary techniques to pre-prepare multi-use components for a range of recipes using a variety of equipment: oven, pot, pans and electric blender. Then you can simply plate and serve in just a couple of minutes.

You will also learn how to extend the shelf life of food. Here is a practical guide with tips and examples of how to set up your sustainable daily menu depending on the season.

Who is it for?

To people who are concerned about caring for the environment and to those preparing family meals. 

Although not specifically aimed at professionals, if you are a professional in the world of gastronomy, you will undoubtedly also pick up some useful ideas.

Material Required

In addition to the usual kitchen appliances and tools, a domestic vacuum packing machine is required.

Instructor

Chef and Communicator (Barcelona, Spain)

Ada Parellada

Ada Parellada was born in the Fonda Europa of Granollers, an establishment run by the Parellada family since 1771.

She learned the trade at home but at the age of 25 set out on her own path, opening the Semproniana restaurant in the heart of Barcelona. She has written over 20 cookbooks and a novel, Vanilla Salt. She is very active in the media and constantly gives talks and workshops aimed at improving household eating habits.
She has participated in the gastronomy section of the "Colors en series" programme, and in "Caçadors de bolets" (Mushroom hunters), where she taught parents different ways to incorporate vegetables in their children's diets. She has also featured in several episodes of the informative programme, "Benvenuts a l'Hort" (Welcome to the vegetable garden), talking about the various vegetable crops that tend to be grown on a small scale in Catalonia.

In 2016, she was awarded the Cross of Sant Jordi in recognition of her career in the world of catering.

Since 2019, she has been the host of the television programme, "What shall I make for dinner today?" where, with the help of families, she shows how to prepare recipes so as to have the basis of many dishes ready in the fridge, making daily cooking quick, easy, tasty and balanced.

She has been at the helm of the Semproniana restaurant for 28 years, while remaining actively involved in the fight against food waste.

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Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.

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