Course curriculum

    1. Minimizing Food Waste: A New Way of Thinking

    1. Dehydration: Lacto Fermented Vegetable Scrap Gomasio

    1. Carrot & Fennel Top Vinaigrette

    1. Carrot Skin Sweet Amazake

    1. An Energy Efficient Way to Make Yogurt at Home

About this course

  • $45.00
  • 12 lessons
  • 1 hour of video content

Why Low Waste Cooking?

Learn tricks to use everything

Current estimations for how much food goes to waste each year are astonishing. All though it’s hard to put an exact number on it, some research reports that businesses and individuals throw away as much as 30-40% of food produced in the U.S. each year. Reducing food waste presents opportunities to address climate change, increase food security, economic efficiency and conserve energy. With this course you will learn simple ways to turn food scraps or byproducts into flavorful components to add to your kitchen larder and how to incorporate them into your daily cooking. With preservation and fermentation, Chef Jessica will show you the importance of whole utilization and how to create well-balanced vegetable focused dishes.
Jessica makes vegatable scrap gomasio.

You will learn

create a vegetable focused dish and walk through all of the components

  • How to create your own spice blends using lacto fermented vegetable scrapsText length of individual points can be shorter or longer depending on your needs

  • How to Utilize all the parts of a Vegetable

  • How to make Yogurt

  • How to Utilize Yogurt Whey in baking

  • How to Make Amazake Using vegetable peels

  • 7 recipes to create a bold and flavorful vegetable focused dish

Meet your teacher

Creator Bio:

Jessica Alonzo is a chef turned fermenter, educator and full-time small business owner. She is the founder of Native Ferments TX; a Dallas based Food Company focused on creating complex flavored pickles and ferments using seasonal produce from Texas farms. She finds inspiration in traditional preservation techniques from various cultures and strives to apply them to locally sourced ingredients. Whole utilization plays a big role in her approach to fermentation as it pushes her to find inventive ways to preserve and create new flavors out of waste or byproducts. She began her culinary journey in 2015 after she left her job in hospital administration to follow her passion for cooking. She quickly climbed the ranks at fine dining restaurants, Filament and FT-33, in Dallas and was introduced to the amazing world of fermentation while working as sous chef for Chef Matt McCallister in 2016. She was amazed by the transformation of ingredients that occurs during fermentation and was hooked. She then spent most of her free time reading about fermentation and traveling to learn from others around the country. She honed her fermentation skills by building the larder for McCallister’s current restaurant, Homewood, prior to its opening. Since then, she has worked for Chef Misti Norris, of Petra and the Beast, as her sous chef and fermentation specialist before leaving in early 2022 to pursue her own small business, Native Ferments TX.

Jessica Alonzo


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