Don't throw food away - ferment it — Create with Franz

Why do even trained professionals throw away one-third of the food they buy—and how are home cooks unknowingly repeating the exact same mistake every single week?

In this episode, former 5-star executive chef and Noma fermentation lab alumnus Nicolas Perrin reveals the hidden psychology behind food waste and shows how turning scraps into ferments, powders, and preserves builds both self-reliance and intense flavor.

In this episode, you'll discover:

Why professional kitchens (and home cooks) bin perfectly good food.
The Noma Flavor Toolbox: How salt, time, drying, and vinegar convert single ingredients into four distinct culinary uses.
How to harness preserved food power at home and save money, unlocking new flavors along the way
A simple 3-part rule to lock in self-reliance before you even put your groceries away.

Watch this episode here: https://youtu.be/xxPrCxfdUSI

My recommendations:

The Noma Guide to Fermentation is a New York Times Bestseller written by René Redzepi, the co-owner of Noma—four times named the world's best restaurant.

Affiliate link: https://amzn.to/4hnvehi

Two great articles to get you started:

https://foodprint.org/blog/reducing-food-waste-with-fermentation/

https://www.bbc.com/news/articles/c78kmj2kyklo

Nicolas Perrin, a French chef, is a former executive chef of a five-star hotel in Courchevel, who recently worked at the renowned restaurant Noma.

Today Nicolas runs his own company, doing creative culinary consulting for restaurants and hotels. Sustainability has driven his thinking since the start of his career. Fermented food matters more than ever, both for the environment and for your health.

This interview is part of a series of episodes dedicated to self reliance. Being self reliant starts in the kitchen and can benefit your wallet and your health too!

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