Page 37 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

et’s start at Open Farm Community (OFC), and Chef Truesdale-Jutras comments, “We
which recently has been making waves in reuse these cocoa pods to serve our desserts,
Singapore for its dedication towards the you can just wash it and it’s as good as new.”
Lenvironment. The restaurant uses the most Being truly sustainable and organic is good for the
sustainable ingredients that are available in the environment, but can sometimes be tedious for
market, and Chef Oliver Truesdale-Jutras is in the chefs who have to ensure that the quality of their COVER + STORY
spotlight for spreading the message. Just last year, cuisine is still upheld. For Chef Truesdale-Jutras,
Chef Truesdale-Jutras was one of the panellists he spends more time into researching about the
of the World Gourmet Summit’s sustainability ingredients, sometimes even visiting the farms
forum and spoke about the restaurant’s efforts where the ingredient is grown at. When asked what
to reduce wastage, its carbon his motivation is, he answers “I want to make
footprint and to ensure the food that is responsible, food that will be
freshest natural ingredients. good for my guests and they will enjoy.”

Today, Chef Truesdale- However, it is still difficult to
Jutras ensures he obtain sustainable ingredients,
practices what he and chefs may find it difficult
preaches. Each dish to use the limited amount of
is made with plenty ingredients for their dishes.
of research to ensure However, despite the difficulties
that each ingredient that Chef Truesdale-Jutras faces
is sustainable and because Singapore has scarce
organic, and to make the resources for its food, he says,
WILL
best use of the ingredient “I LIKE TO
so as to minimize wastage. THINK OF COOKING
WITH SUSTAINABLE AND
His dish using broccoli is combined ORGANIC INGREDIENTS LIKE A
with sunflower seed paste and sunflower
shoots. The broccoli, he explains, comes from SANDBOX. SOMETIMES, IT IS
a producer which collects food that will be EASIER TO CREATE SOMETHING
thrown and supplies it to restaurants so the WITH LITTLE SAND, WHEREAS IF
food will not be wasted. When it comes to the YOU HAVE A WHOLE BEACH, IT
taste, the broccoli is crunchy, earthy and fresh. IS DIFFICULT TO BE CREATIVE.”
Joining in the minimal wastage effort, Chef
Truesdale-Jutras uses both the sunflower seed 走进大自然里
and shoots from the plant. He grinds up the seeds
to form a paste, and then adds the sunflower 走进OFC餐厅，就像走入了“甘榜”，大自然
和餐厅的结合，让许多的食客流连忘返。而这
shoots to add different elements to the dish. 里的主厨Truesdale-Jutras也是去年世界美食
The paste is sweet and sticky, and the shoots are 峰会可持续发展论坛中里的成员，在论坛上他
soft, adding to the dish’s overall protein level, 也分享了如何减少食物的浪费和确保在餐厅所
and will be extremely healthy for the consumer. 使用的菜蔬。因为他认为真正的支持可持续发
展的食材和有机食品，对餐饮行业来说是一种
Another dish I found interesting is the dessert, 态度，一名厨师若不支持这计划，那就不要期
which features the humble chocolate in many 待食客对这计划感兴趣了。在他选择蔬菜水果
时，他也会亲自到该农场去考察，因为当个负
forms. The ice-cream is made using single origin 责任的厨师，你才配得拥有一群有素质的食
cocoa beans that are from a producer who strictly 客。
believes in serving bean-to-bar. Chef Truedale-
Jutras also adds black soy milk and pile nuts Pg032 & 033 (inset) 1. Hungarian goose aged 7 days by
Chef Haikal Johari 2. beet-cured king salmon gravlax by
from the Philippines to add to the dish’s flavour. Chef Koh Han Jie
The dessert is served in a cocoa pod, something Pg034 3. sustainable and organic dishes by Chef Oliver
many consumers have never seen before, Truesdale-Jutras

035