Winnow Solutions 75d ago

In this episode of Pass It On, we’re joined by Chef Clinton Webber, Executive Chef at Hilton Bali Resort in Indonesia. Clinton shares how his team achieved a 62% reduction in food waste in just eight months by rethinking what’s possible in a hotel kitchen and pushing creativity far beyond the usual solutions. From turning leftover sourdough into olive oil ice cream, to transforming fruit into nostalgic fruit leather rolls and even using fish scales as bar snacks, Clinton explains how reducing waste is not just about cutting what goes in the bin. It’s about balancing sustainability, cost, purchasing, and creativity in a way that works for both the kitchen and the business. He also reflects on his culinary journey from New Zealand to Bali, the influence of his grandmother, the challenge of communicating food waste in a luxury setting, and the leadership mindset that keeps him and his team constantly pushing boundaries. 00:00 – Introduction 00:11 – Welcome to Pass It On 00:48 – Clinton’s culinary journey begins 01:25 – Choosing between medicine and culinary school 02:44 – Clinton’s final meal: his grandmother’s shepherd’s pie 04:26 – Rethinking food waste in hospitality 05:20 – The challenge of talking about food waste in a luxury environment 06:44 – Looking beyond the bin: cost, carbon footprint and sustainability 07:01 – Turning leftover bread into sourdough olive oil ice cream 08:42 – Reworking pastries into crisp bar snacks and buffet wafers 10:56 – How to “romanticise” waste-free dishes for guests 11:34 – Roasted papaya skin granola and storytelling on the buffet 12:00 – Fruit leather rolls and childhood inspiration 13:14 – Dehydrating fresh fruit for granolas and cereal bars 14:15 – Fish scales, cocktails and pushing boundaries 14:50 – The next experiment: eggshells and helping farmers 17:51 – Clinton’s ingredients for success 19:00 – Be a leader, never a follower 20:14 – Edible menus made from potato peelings 21:25 – Making flavoured edible paper from food waste 22:20 – Edible candles and culinary experimentation 23:57 – How Winnow supports creativity and decision-making 24:29 – Using data to adjust production and reduce waste 26:42 – The best advice Clinton ever received 27:21 – Learning to lead through listening and belief in yourself 28:14 – The biggest challenge in his career: COVID-19 29:00 – Using disruption as a chance to reflect and improve 30:42 – Clinton’s journey with Hilton and life in Bali 32:02 – What drives him now 34:05 – His proudest food waste achievements 35:29 – Why recognition matters and inspiring the next generation 37:05 – Where Clinton finds inspiration: Pinterest, magazines and classic cookbooks 40:06 – Closing reflections