{"id":45937,"date":"2024-06-12T10:06:33","date_gmt":"2024-06-12T08:06:33","guid":{"rendered":"https:\/\/www.axfoundation.se\/?p=45937"},"modified":"2024-08-21T14:59:54","modified_gmt":"2024-08-21T12:59:54","slug":"chef-of-the-year-2024-aims-for-anatomical-responsibility-how-to-best-prepare-kidney-blood-and-liver","status":"publish","type":"post","link":"https:\/\/www.axfoundation.se\/en\/news\/chef-of-the-year-2024-aims-for-anatomical-responsibility-how-to-best-prepare-kidney-blood-and-liver","title":{"rendered":"Chef of The Year 2024 Aims for Anatomical Responsibility: How to Best Prepare Kidney, Blood, and Liver?\u00a0"},"content":{"rendered":"
\n
\n
\n

When the untrained event in the qualifying competition for Chef of The Year 2024 (\u00c5rets Kock) was announced, the contestants were given quite a challenge. The task was: Use a whole Hubbard Chicken. Some call it “from nose to tail,” others say “anatomical responsibility.” But what does it really mean, and why is it important? Meet Stefan Eriksson, Head of Ingredients for Chef of The Year, and Anna Henning Moberg, Operations Manager for Axfoundation’s Development Center Tors\u00e5ker Farm<\/a>, in a discussion about sustainability, culinary creativity, and the uncomfortable fact that a third of all food produced globally is wasted.<\/strong><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

\n
\n
\n