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Chef’s Choir: Anastassia’s Tips for Sustainability

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

We’ve asked our chefs to share their best tips for being frugal and sustainable in their kitchens. Chef Anastassia Batsoula-Deuel shares some of the things she does at home regularly to reduce food waste and to keep things extra delicious! Not only are she and her husband chefs, but they also grow a lot of produce at their home.

Food Scraps Stock

Keep a bag in the freezer for food scraps such as carrot peels, onion and celery ends, parsley and thyme stems. And another bag for chicken carcasses from roasted chickens. Sometimes other scraps make their way in there too. Once the bags are full, a chicken stock is made, adding peppercorns and bay leaf. Less waste & a stock is made!

Using It All

We use the whole vegetable when we roast cauliflower and broccoli. The leaves get nice and crunchy; it’s a fun change in texture.

Saving Your Brine

I save a good pickle brine and use stems from kale or batons of radish in there until they are nice and pickled.

Not Your Boring Salad Dressing

Random spices laying around ? Throw them in the blender with some dijon, your favorite vinegar, and drizzle in some extra virgin olive oil for fun, creative vinaigrette.

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