A candid Michael Chiarello, on the dilemma faced by many chefs these days regarding local ingredients and better ingredients: "If you taste a chicken and I know that I can get a breast of chicken from France with the carbon footprint the size of this house but it'll be the best chicken you ever had in your life ? are you willing to risk your entire reputation to be green? ... Is a local San Francisco sole as good as Dover sole? No, it doesn't taste as good. Will I use it? Probably not. What kind of sacrifices will I make? Will I get Dover sole? No, I won't do that either." [PlentyMag]
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