Food waste prevention is one of the most persistent challenges in professional kitchens, yet much of the available training is either too theoretical or too disconnected from the realities of service. SURPLUS, a learning platform from Surplus Food Studio and chef Vojtech Végh, takes a different approach. It packages years of hands-on zero-waste practice into a single, always-accessible membership designed around how chefs actually work.
The platform brings together short courses, a zero-waste recipe library, downloadable kitchen tools and monthly live Q&A sessions. Rather than treating food waste as a standalone topic, it frames prevention as a set of everyday systems and culinary techniques that can be applied during menu development, prep or service. For hospitality teams looking to build consistent knowledge across their kitchens, it is a resource worth examining closely.
What is SURPLUS?
SURPLUS is a professional membership and app created by Chef Vojtech Végh, a zero-waste culinary advisor who has worked with major hotel and catering brands including Accor, Hilton, Thomas Franks and Four Seasons. The platform is hosted at surplusfoodstudio.com/surplus and is built to give chefs access to the same body of knowledge Végh has shared through consulting and training engagements worldwide.
At its core, SURPLUS is a reference tool rather than a fixed programme. Members can dip into structured mini-courses on topics such as prep waste, buffet waste and menu planning, or search for recipes and upcycling tips when a specific challenge arises. The content is short and direct, acknowledging that kitchen teams rarely have time for lengthy video modules. Downloadable templates, worksheets and posters are included, many of which are already in use across hundreds of commercial kitchens.
What stands out
Chef-first course design
The courses are deliberately brief and focused, with short videos that respect the pace of a working kitchen. Members can complete modules at their own pace and earn a CPD certificate after finishing a course, which adds a useful credential for professional development. The topics are grounded in operational realities, covering the points where waste most commonly occurs rather than abstract sustainability theory.
A practical recipe and resource library
The zero-waste recipe library is built around the ingredients most often wasted in commercial operations, offering upcycling ideas and byproduct applications. Alongside recipes, members can download sample zero-waste menus, worksheets and kitchen posters. These are the kinds of resources that can be printed and used immediately during prep or menu planning, which makes the platform easier to embed into daily routines.
Direct access to an expert
Monthly live Q&A calls with Chef Vojtech Végh give members a channel to bring specific kitchen challenges and receive direct answers. This is a meaningful differentiator, as it turns a static library into an ongoing conversation with a specialist who has trained thousands of chefs globally.
Team and enterprise functionality
For larger organisations, team plans include progress tracking and engagement reporting, giving F&B directors and L&D managers visibility over how their teams are using the platform. Enterprise options extend this to bigger operations. The structure supports consistent onboarding across multiple kitchens, which is often a weak point in food waste training.
Who it’s for
SURPLUS is aimed at professional chefs at every level, from those new to zero-waste practices to executive chefs looking to formalise systems across a brigade. It is particularly relevant for hotel groups, contract caterers and restaurant teams that need a shared reference point for handling trimmings, prep waste and buffet surplus. Culinary professionals who want quick, actionable ideas rather than long-form study will find the format well suited to their working day.
F&B directors and learning and development managers also stand to benefit, especially where team plans are used to track engagement across sites. The platform is less about earning a formal qualification and more about building everyday competence, so it suits organisations that value continuous improvement over one-off training events.
Pricing and availability
SURPLUS is available now through the Surplus Food Studio website. The Individual plan is priced at €99 per person per year and includes the full library of zero-waste resources, access to all future content and the mobile app. The Team plan costs €79 per chef per year and adds team progress tracking and engagement reporting on top of the Individual features.
For organisations seeking more structured support, a Training option is available at €1,499 per five chefs per year, which includes everything in the Team plan plus additional training elements. There are no per-module fees, and full access is included on every plan, which keeps budgeting straightforward for multi-site operations.
What makes it worth considering
The strongest argument for SURPLUS is its practicality. The content is tried and tested in commercial kitchens rather than being purely academic, and the short-form delivery makes it realistic for chefs to use during a busy week. The combination of recipes, downloadable tools and live Q&A creates multiple entry points, so members can engage in the way that suits their role and schedule.
The platform also benefits from its ongoing nature. Because it is designed as a professional reference rather than a fixed course, it can support menu changes, seasonal challenges and staff turnover over time. For hospitality businesses that want to reduce waste without adding another layer of complexity, SURPLUS offers a focused and well-structured route.
Verdict
SURPLUS is a well-conceived learning platform that translates zero-waste expertise into practical, chef-friendly resources. Its short courses, tested recipes and live expert support make food waste prevention feel achievable rather than abstract, and the team features add real value for larger operations. For kitchens serious about reducing waste, it is a strong and accessible choice.
Frequently asked questions
It is built for professional chefs at every level, from commis to executive chef, as well as F&B directors and L&D managers who need a consistent training resource across kitchen teams.
Members get short video courses, downloadable templates and kitchen tools, a zero-waste recipe library, and monthly live Q&A sessions with Chef Vojtech Vu00e9gh, all accessible through an app.
Yes. Members can earn a CPD certificate after completing a course, which can support professional development records.
Yes. Team plans include progress tracking and engagement reporting, and enterprise options are available for larger hospitality organisations.
No. SURPLUS is designed as an ongoing professional reference rather than a one-off course with a set endpoint.
