The Zero Waste Chefs Table - Summer Harvest

Special Release 2018 - Zero Wate Chefs Table.jpg
Special Release 2018 - Zero Wate Chefs Table.jpg

The Zero Waste Chefs Table - Summer Harvest

125.00

Tuesday 20th November, 6.30pm to 9.30pm
Blayne Bertoncello, O.My Restaurant

Experience curious new ways of using seasonal produce and kitchen by-products in delicious but waste free ways

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With an Italian background and grandparents who were market gardeners, it is not surprising 27-year-old Blayne would embrace a food driven career. Born and raised in Beaconsfield, Blayne and his three brothers were all drawn to the hospitality industry. 

After 6 years as a chef at Noosh in Guy’s Hill and Slippery Jacks in Beaconsfield, Blayne and his brothers realised their long held dream of opening their own restaurant and opened the doors of O.MY in June 2013.

The Bertoncello brothers passion for using exceptional, fresh, seasonal produce soon extended to a passion for growing it.  A nearby farm garden was established to produce the plentiful supply of seasonal ingredients required by the restaurant. 

As Head Chef at O.MY, Blayne continues to break culinary boundaries with his incredible pairing abilities and resourcefulness. He is endlessly researching and sourcing specialised plants and seeds from every corner of the globe. 

The restaurant farm is tended by the whole team of chefs, kitchen and front-of-house staff and the produce is carefully nurtured from garden to plate to create a truly exclusive dining experience.

With the enormous love and energy the team put into the garden they are exceptionally careful not to waste anything.  Whether vegetable trimmings, cheese whey or scraps of unused sourdough, Blayne and the team find a way to use the bits the most restaurants throw away. 

Join Blayne in this special demonstration to experience curious new ways of using seasonal produce and kitchen by-products in delicious but waste free ways.