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As Ilya watched many restaurants over the years throw away 25-30% of their ingredients this always bothered him and he vowed that at The Stone Soup Company this will never happen. So an interesting concept was born one week before opening the restaurant. All unused produce is made into a vegetable soup and donated to local Tampa Bay Harvest for redistribution. For every cup of soup sold in the restaurant, a cup of soup is donated at the end of the week. Grants are being applied for and this program will continue to grow. It’s the hope of Ilya and his staff that the idea catches on at other restaurants and more Stone Soup can be made in the Tampa Community.
All 9 Sous Chefs worked with their new Chefs and Instructors for the class to make a vegetable soup with chicken. In combination with The Stone Soup Company and Junior Chefs of America this soup was donated to the homeless. Way to go Sous Chefs!
