Join us in this episode as we talk to Vojtech Vegh, a chef and global advocate for sustainability in gastronomy.
In this interview, Vojtech shares with us about his journey from his culinary education in Slovakia to working in London's bustling food scene, to opening the World's First Zero Waste Restaurant in Cambodia. He talks about the challenges he faced in the industry and how his passion for sustainability pushed him to become a "fugitive chef."
Today, Vojtech consults restaurants, gives lectures, and helps people in the restaurant industry to make sustainable choices through his project Surplus Food Studio. He also talks about what it's like to be his own boss and the factors that influenced his decision to become an entrepreneur. Vojtech is also the author of the book Surplus: The food waste guide for chefs
If you're interested in learning more about sustainable food practices and how you can make a difference, this podcast is for you. Don't miss out on Vojtech's insights and experiences as a chef and global voice for sustainability in gastronomy. Tune in now!