Chef Vojtech Végh launches SURPLUS for professional kitchen teams

Vojtech Végh has launched SURPLUS, a membership platform and app built to help chefs and hospitality teams prevent food waste. The service combines short courses, recipes, tools and live sessions in one place for individual, team and enterprise users.

Why it matters: - SURPLUS gives hospitality teams a single place to build food waste prevention skills without adding long training blocks to busy kitchen schedules. - The platform is aimed at chefs, F&B leaders and learning teams that want ongoing reference material, not a one-time course. - Food waste prevention affects cost control, kitchen efficiency and how commercial kitchens use ingredients and trimmings.

What happened: - Chef and food waste prevention specialist Vojtech Végh launched SURPLUS, a professional membership platform and app for chefs. - The platform is designed to help kitchen teams prevent food waste in professional kitchens. - SURPLUS is available now at surplusfoodstudio.com/surplus.

The details: - SURPLUS includes short, focused courses, zero-waste recipes, downloadable kitchen resources and monthly live Q&A sessions with Végh. - The content is built for use during the working day, including menu development and moments when a kitchen team faces a specific challenge. - The platform includes a zero-waste recipe library built around ingredients that are commonly wasted in commercial operations. - SURPLUS offers structured mini-courses on prep waste, buffet waste and menu planning. - The platform also includes downloadable templates and kitchen tools already used across hundreds of operations worldwide. - Individual and team memberships are available. - Team plans include progress tracking and engagement reporting for F&B directors and L&D managers. - Enterprise options are available for larger organisations. - Végh has worked with hospitality brands including Accor, Hilton, Thomas Franks and Four Seasons. - Vojtech Végh is the founder behind Surplus Food Studio and serves as Zero-Waste Culinary Advisor at Winnow.

Between the lines: - SURPLUS is positioned as an always-available professional reference, which matters because kitchen training often has to happen around service, prep and turnover. - The product also extends Végh's consulting and training work into a scalable digital format. - Early feedback from culinary professionals suggests the platform is being received as practical and easy to use. - Guillaume Galvez, Executive Chef at Fairmont Royal Palm Marrakech, called the platform "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."

What's next: - Hospitality organisations can adopt SURPLUS through individual, team or enterprise memberships. - The platform is likely to expand its value as more kitchen teams use the recipes, templates and live expert access in day-to-day operations. - Végh will continue offering live Q&A sessions and updated learning material through the platform.

The bottom line: - SURPLUS turns food waste prevention into an ongoing digital training tool for chefs, not just a workshop or a course.