“Coming from my background in fine dining, certain things were used for certain applications, and some things were wasted,” Thibault recalls. “That always irked me. That started me wanting to be able to use everything.” Now in charge of a large B&I foodservice operation at athenahealth, Thibault has the chance to make a positive impact on a bigger scale than he thought possible in his previous life.
Dehydrate portobello mushroom stems
The stems are tough and not that appealing, but dehydrate them for a super-concentrated blast of umami. Marinate them first and double the flavor for a salad or baked potato topper, or go a little crazy and make vegan mushroom jerky.
Dehydrate tomato scraps
Those bits of tomato (skins and cores) that don’t make it into marinara can have another life when they’re dried. Use everywhere you would use sun-dried tomatoes.
Crush those dehydrated mushrooms, tomatoes (and even kimchi) into powder
These flavor-packed powders can be used as a secret weapon to perk up pasta, burgers, soups, chilis, stews, roasted veggies and more.
Turn pineapple cores into kimchi
Pineapple cores are often overlooked but they’re the perfect texture to ferment for kimchi.
Make espresso salt and beet salt
Leftover espresso grinds and dehydrated beet peels become specialty salts made in-house. (Hello pork roast and prime rib!)