Checking Your Chop - CulinArt Group

Eat Well Blog

Checking Your Chop

As one holiday passes and more are approaching, there is a lot of food being prepared, cooked, and served. So we ask you, have you been checking the way you chop your produce??

Root to stem cooking is a great way to get creative in the kitchen, reduce food waste, and save money! It’s a win, win, win! This way of cooking utilizes produce in its entirety, down to each individual leaf and stem. Mostly all peels, rinds, and seeds can be eaten or used as garnish – so – as you are preparing your holiday meals (or really any meal), be sure to check your chop with these tips, videos, and images!

  • Use it All – as I mentioned, peels, rinds, and seeds should not be disregarded! Before you throw these useful and tasty food “scraps” away, think about how you can use them! Roast pumpkin seeds for a crunchy snack, save veggie peels to use for homemade stock, and check out this video from We Eat Live Do Well on how to cut a melon and what you can use the melon rind for.
  • Use the “Ugly” Produce: imperfectly shaped produce tastes just as good as the most beautiful looking produce (and it may even be cheaper…). If you are going to chop, bake, puree, blend, or mash the fruit or veggie anyway, why not give all produce a chance to shine? Check out this amazing video highlighting Compass Group’s Imperfectly Delicious Produce program and how we partner with local farms.
  • Use the Leftovers: after the big holiday dinner, are you left with a ton of delicious food in the fridge? No need to worry! Repurpose leftovers into different and creative meals. Who said you can only eat those foods on the actual holiday? How can you continue to enjoy the happiness that food brings throughout the rest of the week? Other things you can do are have guests bring reusable containers to take home a care package at the end of the meal. Or, consider freezing meal items to continue spreading tasty joy even a month or two down the road.

To get ready for the holidays, and the rest of your cooking days, I invite you to take these tips to heart to help Stop Food Waste, become a Waste Warrior, and don’t forget to Check your Chop!

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  • December 7, 2020



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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