Chef Ada Parellada Demonstrates Versatile Béchamel Techniques to Combat Food Waste

Chef Ada Parellada, a prominent Barcelona-based culinary figure, consistently advocates for gastronomy education centered on significantly reducing food waste. Her commitment extends beyond the kitchen, evident in her efforts to promote more conscious and sustainable cooking practices among the general public. Parellada, who received the Creu de Sant Jordi in 2016 for her contributions to the restoration sector, emphasizes that these principles must be integrated into daily cooking routines.

This work aligns with her philosophy of conscious cooking, which seeks to transform simple ingredients into diverse, high-value dishes. The core of Parellada’s versatile approach lies in the traditional béchamel sauce, which she views as a foundation for creating a more complex spectrum of flavors. Béchamel, classically a French mother sauce made from a white roux and milk, is known for its smooth, creamy texture and often serves as the base for derivative sauces like Mornay (with added cheese).

Parellada demonstrated how this fundamental sauce can be adapted into three distinct and substantial flavor variations, illustrating remarkable culinary efficiency. This technique directly supports her ethos of maximizing raw material use and minimizing waste in both household and professional kitchens. The specific transformations shared by Parellada included developing three main derivative sauces from the béchamel base: one incorporating cheese and egg for richer texture suitable for baked dishes or fillings; a second featuring mushroom and boletus, injecting earthy umami depth; and a third with piquillo peppers, adding a touch of sweetness and mild spice often used in Spanish cuisine for stuffed peppers.

Mastery of this technique allows cooks to present a broad menu variation from a single sauce base, a strategic move in the context of waste reduction. Parellada’s philosophy of conscious cooking, disseminated through various media platforms and workshops, is rooted in her family’s extensive heritage in the restoration world, including ownership of Fonda Europa since 1714. She has directed the Semproniana restaurant in Barcelona since 1993, where she has implemented these sustainability principles. By showcasing how béchamel can evolve into cheese-egg, mushroom-boletus, and piquillo pepper variations, Parellada provides chefs with practical guidance to adopt a more deliberate and planned approach to cooking, transforming residual ingredients into appealing new dishes without sacrificing flavor quality. This represents a tangible integration of culinary tradition with sustainability innovation.