The sustainable missions of companies are flying around our ears, the large organisations are eager to have large-scale objectives printed on their buildings: CO2 neutral by 2030 or 'half less emissions by 2025'. But what do they make of it? Sheila Struyck has a very different conviction: we eat three times a day, so we have three chances to make an impact.
Sheila Struyck is fine dining chef who cooks, writes and talks about sustainable gastronomy.
Our guest today went on to fulfill her childhood dream at the age of 55. She decided to go back to school, after 30 years of working in top positions in international business, as an entrepreneur and as an investor. In 2019, she did the culinary arts course at the prestigious Le Cordon Bleu institute in Paris and London and obtained the Chef de Cuisine diploma with a mention 'bien' (average 8+).
Now she works as a fine-dining chef on a sustainable gastronomic mission. Cooking according to the principles of Dutch Cuisine. Vegetables have the leading role (80%) and a sustainable piece of meat or fish is secondary (20%).
A look into the kitchen
To Sheila's great surprise, she is now doing what she had written down in her application letter. Namely, chef in sustainable gastronomy. She works anywhere she can cook. In restaurants or pop-up stores. "I'm really about putting the customer in the center of the plate, but with really delicious food. Just gastronomy so not that you think 'hey gadver what is this for something scary'."
Sheila is eager to do her part to make the planet a better place. Yet she deliberately chose a French cooking school where there is cooking with butter and animal products. "You learn techniques there that you can apply just as well to vegetables, beans, etc. that ensure the products have a delicious flavor."
Impact
If we switch to a plant-based diet in Western Europe alone, 60% of CO2 disappears. In addition, 40% of the food never reaches the table. According to Sheila, everyone can easily make a cause to reduce food waste. "Buy local food and eat less and better meat or fish. Animals that have lived honestly and died honestly. Supplement this with vegetables. A nice source of energy that will also make you feel a lot fitter".
What we can learn from discipline in the kitchen and how to make a real impact with every meal, you'll hear today in the Work Professor podcast.
Links
More about Sheila Struyck.
More about the Working Professor
Do you have questions or input? Please contact Wendy van Ierschot at wendy@viepeople.com.
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