“That mentality of how you needed to think as a chef when I was training was cut a fish into a square, be wasteful, who cares, make it pretty, make it perfect. That’s not how I operate.”
We speak to Michelin Star Chef Adam Handling about sustainability & food waste in the fine dining restaurant scene, the experience of cooking for the G7 Meeting and the evolution of “fine dining” into “good dining.”
At Active, we work globally with many large consumer food manufacturers facilitating solutions to avoid food waste on excess or short-dated produce. This episode with Adam Handling is a great insight into how education, resourcefulness and consciousness can be baked into a successful food business, albeit on a slightly smaller scale than big manufacturers!
Listen to the full episode and check out others at www.thewhatsnextpodcast.com
Follow Adam Handling
If you work with us in the UK, we have likely already taken you to Adam’s restaurant, as we are big fans and have been working with the Adam Handling group since 2017.
“In 2017 we launched our flagship restaurant, Frog by Adam Handling, in the heart of Covent Garden. Shortly after our launch, we partnered with Active International to help us generate lunchtime corporate bookings.
Active have successfully brought us £40,000 in bookings in the first two years via their in-house Travel & Hospitality team.
The process with Active is seamless, and we enjoy the fantastic feedback we receive from their clients about our food and service. We look forward to continuing our relationship with Active and the regular media industry contacts they have introduced us to.”
Executive Director, Adam Handling Limited