Creating Value and Reducing Food Waste Trough Fermentation
First masterclass of many to come from the new “ Global Young Chefs Club”.
Are you passionate about reducing food waste, saving money and expanding your understanding of preservation? Explore traditional and modern preservation techniques, focussing on Fermentation. The focus is on understanding processes, variables and decision-making, giving you the confidence to preserve ingredients safely, creatively and with maximum flavour.
Practical Information:
- Topic: Creating Value and Reducing Food Waste Through Fermentation
- Where: 11AM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: November 9th, 2026
About the Young Chefs
The Global Development of Young Chefs Committee would like to introduce the “Global Young Chefs Club” , a platform to Engage with Young Chefs Globally and connect them through online masterclasses, discussions, Young Chef presentations, mentorship opportunities and alumni networks
Our Committee is here to support your Young Chefs to create a strong, connected, and sustainable global pathway for Young Chefs, empowering them to engage, develop, lead and ultimately contribute to the future of Worldchefs.
Young Chefs are the future of World Chefs , by investing in your Young Chefs today we are investing in the future of our professional and the future of Worldchefs.
About the Speakers
Colin Wheeler-James, Owner and founder of Ground Up Cookery School.
Raised in a fishing and farming community on the Isle of Coll in the Inner Hebrides, Colin developed a deep understanding of seasonal ingredients and sustainable cooking from an early age.
With over 30 years’ experience as a professional chef across fine dining, contract catering, hospitality and manufacturing, Colin is recognised for his expertise in foraging, fermentation and zero-waste cooking.
Alongside Ground Up Cookery School, Colin also works as Global Development Chef within the food manufacturing industry, working with chefs and food businesses across Europe, the Middle East and Africa. This industry insight helps ensure Ground Up Cookery School remains current, relevant and forward-thinking.
