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The Zero Waste Approach Inspires Delicious Dishes at Desjardins

November 11, 2020

A Sodexo chef transforms Food debris in Edible Art

Montreal, November 4th, 2020 - Can one create visually stunning, exquisite dishes all while ensuring a zero waste approach? "Absolutely!” says Sodexo Chef Aymeric Halbmeyer, General Manager and Executive Chef at the Beaux-Arts Restaurant of Montreal Museum of Fine Arts and new General Manager and Executive Chef at Desjardins. Here, culinary artists transform the entirety of the ingredients, leaving behind almost no waste. The results are sustainable and mouth-watering. Plus, their meticulous presentation is akin to works of art. Chef Aymeric’s zero waste kitchen perfectly aligns with the environmental values that are so very important to Sodexo. 

In his workshop, the Chef leads his team of chefs to give a second life to food scraps.

egg in nest

This photo of an egg in its nest is in fact an egg on a bed of leeks, brocolli and pork puree. (photo credit: Aymeric H. Photography)


 

"Our food planning and preparation starts with a zero waste approach," declares Chef Aymeric.  "We respect the ingredients. We use every piece of the product from the root to the stem, from the bones to the skin. By showing that each part is delicious, I hope we inspire people to eat differently with less loss in the end" he says.

Lastly, special attention is given to the presentation of dishes, the team focuses on inventiveness without limits, with each dish worthy of being served to a sophisticated clientele. 

For example, carrot tops get a second life once infused in olive oil and garnished on a plate. Sweet carrot skins are turned into crunchy chips. Apple cores and peels are boiled to release the natural pectin to produce jelly Duck is maximized to produce broth, confit and duck skin chips. By using the entire product, Chef Aymeric’s kitchen aims to reduce food waste by 30 percent.  

The chef’s ecological concerns go beyond the management of food waste. His culinary team has reduced their reliance on plastics by using biodegradable and compostable containers and utensils, while paper bags have replaced plastic bags in the kitchen. Chef Aymeric advocates the use of local products as well, reducing the environmental impact of food transportation. His kitchen buys fresh, locally grown products. Seasonal fruits, such as strawberries, and vegetables, such as cucumbers and cauliflowers, are canned at the peak of the season for use in the fall and winter.  

About Chef Aymeric Halbmeyer 

Aymeric was born in a small town on the west coast of France. Summers were spent at his grand-father’s farm and on the seashore. The taste and smell of fresh products surrounding him made him choose the kitchen as his workplace. He has worked in some of France’s best kitchens to master his skills, working with renown chefs such as Alain Ducasse and Michel Trama. It is during this time that he developed a passion for pastry and travel. In 2009, he decided to move to Montreal and instantly fell in love with Quebec. After having worked a few years as pastry chef, a teacher and a chef, he joined the Sodexo team at the Montreal Museum of Fine Arts in 2017 and, more recently, the Sodexo team at other accounts.  

About Sodexo Canada  

Sodexo delivers a wide range of customized solutions, designed to optimize work and living environments. Sodexo has been providing food and facility management services in Canada for more than 40 years, by focusing on the improvement of safety, work process and well-being. Sodexo is a Canadian market leader and has been recognized as one of the best employers for seven consecutive years. The company is proud to have created the Sodexo Stop Hunger Foundation, an independent charitable organization that has raised over $3 million to fight hunger and donated more than 1 million meals to at-risk youth across Canada since 2007.

To schedule an interview or for more information

Marie-Noël Phaneuf, Annex marienoel@annexe.media / 514 553-2570 

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