Everyday we through away edible good food, all it takes is a little commitment to create amazing dishes that does not have to come from the best cut. We used all the trim, scraped all the bones from mahi-mahi to create these croquettes. Seasoned them lightly overnight and slow roasted with salt, pepper and zest.

Garlic salt did not feature much in any food I cooked until i started working in Ireland and Caribbean, more so in Grenada. The staff loved the stuff. I still struggled, as long as it was in a dry spice mix. So I looked at a the garlic skins and dried them, before blending with salt in blender.

We created multiple types of drinks that will be used at breakfast, using leftover cantaloupe and honeydew melon seeds, high in fiber, they contain considerable amounts of oil and is rich in unsaturated fatty acids and bioactive compounds, such as linoleic acid and tocopherols.