Khon Kaen University’s Department of Culinary Science and Technology recently hosted an enriching and insightful event, led by the esteemed Chef Kaew (Pavinee Yodpreechawijit), the first-ever winner of MasterChef Thailand. The event, held in collaboration with the Technology and Informatics Institute for Sustainability (TIIS) under the National Science and Technology Development Agency (NSTDA), aimed to elevate awareness and expertise in Zero Food Waste among the next generation of culinary professionals.
On August 1, 2024, the serene Jermkwan Room at Bayasita Hotel was abuzz with activity as first-year culinary students, chefs, and food industry entrepreneurs gathered for an immersive workshop and competition centered on sustainable food practices. The workshop, meticulously designed by NSTDA, was more than just a learning experience—it was a call to action. The day’s sessions focused on critical aspects of food waste management, from the initial stages of raw material handling to the intricate processes of food preparation.
Dr. Nongnuch Poolsawad, Director of TIIS and Head of Research at NSTDA, set the tone with her insightful talk on “Raw Material Management and Food Waste in Hotel and Accommodation Businesses.” Her presentation highlighted the pressing need for systematic approaches to minimize food waste, not just in kitchens but across the entire food service industry.
The highlight of the day was undoubtedly the Zero Food Waste Cooking Show, where Chef Kaew captivated the audience with her innovative approach to creating delectable dishes from what would otherwise be considered waste. Her demonstration was not just a showcase of culinary skill but a powerful statement on the possibilities within sustainable cooking.
Following the demonstration, the first-year culinary students were given a rare opportunity to compete alongside professional chefs in a cooking competition that emphasized Zero Food Waste principles. The students were not merely participants—they were challengers, applying the techniques and knowledge they had just absorbed, under the watchful eyes of seasoned professionals. Chef Kaew, serving as one of the judges, provided invaluable feedback, turning the competition into a profound learning experience.
This event was more than just an isolated workshop; it was a significant part of a broader initiative under the “National Circular Economy Indicators Project,” spearheaded by TIIS, NSTDA, and the Khon Kaen Business School. The project aims to improve the efficiency of Thailand’s circular economy and enhance the management of food waste and packaging across the nation, with a particular focus on out-of-home food services, including hotels and accommodations.
Reflecting on the experience, Ms. Thanyamon Wongpimol, a first-year student from the Culinary Science and Technology program, expressed her excitement: “Participating in this event has been an incredible experience. I never imagined that just two months into my studies, I would have the chance to learn directly from renowned chefs and industry experts. Competing in front of national-level chefs as judges was both thrilling and educational. This experience has not only taught me the importance of Zero Food Waste in our profession but has also inspired me to incorporate these practices into my future as a chef.”
