Sustainable products and practices go hand-in-hand in reducing environmental impact
10 March, 2022
Sustainability starts when we shop for food and Chef Remy Lefebvre believes that a chef is only as good as his produce. The French chef has spent two decades in four continents creating culinary masterpieces inspired by the people, culture and places he has resided in and continues to use traditionally farmed and responsibly sourced produce in his creations whenever possible.
Having spent his childhood in Ivory Coast, Africa, and honing his culinary skills in Spain for ten years before settling in Singapore, Lefebvre developed an affinity for seafood and rice. While it’s important for him to capture the quality of produce and its connection with places in a dish, it’s equally significant for him to be conscious of the produce he uses. His commitment to sourcing seasonal produce from organic farmers and line-caught, handpicked seafood from small-scale fishermen is testament to that.
Serving up plates of delectable dishes depending on the availability of seasonal ingredients not only highlights Lefebvre’s eco-conscious approach to cooking, but also affords him the freedom to change his menu weekly. Thankfully, his adaptable kitchen supports his flexibility to reinvent creations.
“As a professional chef, I really appreciate the consistent performance of Gaggenau flex induction cooktop,” says Lefebvre. The cooktop in question is the 80-centimetre CV282 cooktop with four cooking zones that can be combined into two larger ones for greater flexibility.
Since Lefebvre’s dishes highlight seafood, which requires precision cooking and perfect frying results, the CV282 cooktop delivers just that thanks to its cooking and frying sensors that enable accurate regulation of the temperature within the pan and gentle heating during frying. This prevents mistakes in the kitchen which could be costly to a restaurant and a waste of resources. “For me,” says Lefebvre, “it’s really important to trust in precision and Gaggenau delivers it for me.”
Lefebvre, who’s also a private chef, values the cooktop’s integrated ventilation system that can be set to automatically vent the air whenever in use. When it comes to less time spent on controlling the appliance and more attention placed on the food that is being prepared, the cooktop’s integration of Home Connect which allows the appliance to be controlled remotely via a mobile app, makes cooking an even more enjoyable experience.
Sustainable cooking is as much about responsibly sourced produce as it is about well-made appliances that respect the environment. While Lefebvre gets creative with his culinary inventions and food waste management, Gaggenau continuously improves on technological innovation to ensure product longevity. The common thread that brings these two brilliant names together is their efforts in reducing environmental impact through sustainable practices.
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