Chefs

Chicagoist Rounds Up Opinions on Keller/Aduriz Sustainability

Thomas Keller
Thomas Keller

Last week Thomas Keller and Andoni Luis Aduriz were dismissive toward the idea of sustainability in a New York Times piece. We found this a little hard to fully credit (The French Laundry Cookbook is full of pieces about Keller buying from local purveyors; does he really give no thought to shipping and other environmental costs in choosing to cook what’s around him?) And we apparently weren’t the only ones; Anthony Todd talked to several local food figures of various sorts to get their reactions, which ranged from cynical (“By implying that farm-to-table chefs are guilt-ridden buzzkills who think too much, on the one hand, they’re selling hedonism; on the other hand, they’re ensuring their relevancy by distinguishing themselves from other chefs,” says Wendy Aeschlimann of The Local Beet) to c’est la vie (“I tend to not stand on a soap box and say that everyone should do it this way because I believe it to be the right choice. I do what I can,” says Cleetus Friedman of City Provisions). [Chicagoist]

Chicagoist Rounds Up Opinions on Keller/Aduriz Sustainability