Chef Matt Orlando, the founder of Amass restaurant in Copenhagen, Denmark, has extensive experience in upcycling ingredients in his cooking, resulting in a sustainable kitchen that produces minimal food waste. Throughout this masterclass, he will share his practical knowledge and expertise, guiding attendees through the upcycling process, from selecting ingredients to utilizing every part of them in the most efficient and delicious way.

This masterclass is designed for professional chefs, caterers, and other culinary enthusiasts who are interested in reducing food waste and promoting sustainability in their kitchens. By the end of this masterclass, attendees will leave with practical tips and tools to implement upcycling techniques in their cooking, leading to a more sustainable and environmentally conscious kitchen.

We invite you to join us on this exciting journey to explore the world of upcycling in professional kitchens, and discover the many benefits that this innovative approach can bring to your cooking.

The workshop will be hosted at XXX on the XXX