Cooking for Solutions: An Alternative to Chef-Provocateurs
May 22nd, 2012 By Paula Crossfield
Chefs are artists. Good ones draw people in with their inspired plates and atmosphere–performance art meets flavor. While deliciousness at a restaurant is first and foremost, more patrons are now also making decisions about where to eat based on the values behind the food–like social justice for the workers, healthy growing practices, and support for local economies.
Last week in an interview with The New York Times, chefs Thomas Keller–who has received many awards for his creative approach to food at restaurants French Laundry and the Bouchon empire–and Andoni Luis Aduriz, of the restaurant Mugaritz in Spain, took the Damien Hirst approach to feeding people: It’s about the experience and whatever it takes to create radical and inspiring food is more important than the potential impact on the environment. “With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?” remarked Keller.
Both chefs admitted that they buy local when they can, but didn’t want to focus on that as a practice. According to Aduriz, “to align yourself entirely with the idea of sustainability makes chefs complacent and limited.”
The good food movement would beg to differ. The proliferation of farm-to-table restaurants, farmers’ markets and small food businesses, and the increased visibility of food policy issues in the media all speak to a sea change under way. Read More
