Pass It On: Ahmad Aldeghn

In the first-ever episode of Pass It On, Executive Chef Ahmad Aldeghn from Radisson Blu Plaza Hotel, Oslo opens up about the moment he realised just how much food was being wasted in his kitchen — and how that wake-up call sparked a 67 % reduction in waste.

Learn more about how Winnow’s AI helps kitchens measure, manage, and cut food waste: www.winnowsolutions.com

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00:00 – Welcome to Pass It On
00:07 – Meet Chef Ahmad Aldeghn, Executive Chef at Radisson Blu Plaza Oslo
01:11 – Ahmad’s culinary journey: from Syria to Norway
03:44 – Working around the world and discovering a passion for flavour
04:07 – The dish that means the most: Eggplant Upside Down
06:53 – The turning point: realising food waste was a problem
08:02 – Partnering with Winnow to take action
09:36 – From disbelief to 67% reduction in food waste
10:47 – “My pride said no. The data said otherwise.”
11:22 – Transforming bread waste into a best-selling bread pudding
12:33 – Zero-waste creativity: pineapple peel juice & repurposing ingredients
14:05 – How data revealed what was really happening in the kitchen
15:00 – Surprising discoveries: eggs, bacon, and hidden waste
16:38 – Ingredients for success: hard work and humility
19:08 – The best advice Ahmad ever received
22:13 – Overcoming challenges and staying patient
26:35 – What drives Ahmad as a chef
28:59 – His proudest achievement: leading change through food waste reduction
30:43 – Advice for other chefs: step back, reflect, and act
32:53 – Tastiest zero-waste dishes & future plans
36:11 – Final reflections and gratitude