Two of the world's best-respected chefs tell the New York Times today that the whole sustainable, local, conscious-cheffing trend isn't really doing it for them. French Laundry chef and culinary role model Thomas Keller and two-Michelin-starred Mugaritz chef Andoni Luis Aduriz say that for them, crafting a fantastic meal trumps a responsibility to support local farms, combat climate change or "preserve traditional culinary arts."
Buzzwords like "farm-to-table," says Keller, don't even mean anything: “What restaurant isn’t farm to table? I think about quality, not geography.” And climate change? Not his problem: "The world’s governments should be worrying about carbon footprint."
Thomas Keller. [Photo: -E-]