Chang W. Lee/The New York Times
For Them, a Great Meal Tops Good Intentions !
THEY are two of the world’s most acclaimed chefs, each with a raft of awards,
a constellationof stars and schools of kitchen alumni spreading their gospel.
So when the American chef Thomas Keller and Andoni Luis Aduriz of Spain
sat down last week for a joint interview,they were in a position to back each
other up while slicing through some of the profession’s favorite platitudes.
- Supporting local agriculture and food traditions?
Far too narrow a goal, they said.
- Chefs’ obligation to help save the planet?
A lofty idea, they agreed, but the priority is creating great, brilliant food.
“With the relatively small number of people I feed, is it really my responsibility to
worry about carbon footprint?” Mr. Keller asked.
“The world’s governments should be worrying about carbon footprint.”
Excerpt from the New York Times. To read the whole article, click here.