Chef Vojtech Végh Launches SURPLUS - A Professional Learning Platform for Chefs
Leading food waste prevention specialist and Zero-Waste Culinary Advisor Vojtech Végh has launched SURPLUS, a professional membership with an app designed to help kitchen teams build the knowledge and skills needed to prevent food waste in professional kitchens.
Végh has spent years working with some of the world's most recognised hotel and catering brands - including Accor, Hilton, Thomas Franks and Four Seasons - sharing the systems, practices and culinary techniques that change how kitchen teams think about and handle food. SURPLUS brings that same body of knowledge into a single, always-accessible platform for chefs at every level.
Built around how chefs actually work
SURPLUS is designed with the reality of professional kitchen schedules in mind. The platform delivers short, focused courses, zero-waste recipes, downloadable kitchen resources, and monthly live Q&A sessions with Chef Vojtech directly, accessible whenever it fits into a chef's working day, whether during menu development, or when a specific challenge arises.
"Every chef should have access to this knowledge," says Végh. "I built Surplus so that the same practices I have developed over years of working in professional kitchens are available to any chef, anywhere, at any time."
The platform has already received strong feedback from culinary professionals. Guillaume Galvez, Executive Chef at Fairmont Royal Palm Marrakech, described it as "an amazing platform for chefs, very intuitive and a pleasure to use." An Executive Chef at a five-star resort called it "a practical and user-friendly resource that promotes best practices, creativity, cost efficiency, and better utilisation of trimmings."
A professional resource, not a one-off course
SURPLUS is built to be used as an ongoing professional reference rather than a programme with a fixed endpoint. The platform includes a zero-waste recipe library built around the ingredients most commonly wasted in commercial operations, structured mini-courses on topics ranging from prep waste to buffet waste and menu planning, and downloadable templates and kitchen tools already in use across hundreds of operations worldwide.
Individual and team memberships are available, with team plans including progress tracking and engagement reporting for F&B directors and L&D managers. Enterprise options are available for larger organisations.
About Vojtech Végh
Vojtech Végh is a zero-waste chef, food waste prevention trainer, and consultant operating under the brand Surplus Food Studio. He works globally with major hospitality organisations and serves as Zero-Waste Culinary Advisor at Winnow, a leading food waste technology company. He has trained thousands of chefs across the world and advised some of the most recognised names in global hospitality.
SURPLUS is available now at surplusfoodstudio.com/surplus.