Here's chef Thomas Keller in the Sydney Morning Herald's Good Food section. On origins: "The French chefs set examples for us... They were leaders of our profession worldwide. And we need to respect our past and where we came from. What's more, Paul Bocuse had tattoos way before every young chef today.'' Also, on creativity: ''It's bullshit. No one creates. It's not new, it's just different.'' [Good Food]
Building a successful co-op should also be "rooted in justice, equity, and a holistic view of the world"