Chefs

Celebrity and top chef interviews, talking about sourcing local, sustainable food; creating seasonal menus; restaurants with their own farms and climate change. Eco friendly chef profiles.

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey talks to us about seasonal menus, Luce’s green certification and the trend toward sustainability in the restaurant industry. Long before San Francisco-based restaurant Luce received its official Green Dining Certification from the Green Restaurant Association, the establishment had already committed to keeping things fresh, local, seasonal and sustainable. Today Luce is one […]

Your Chef and Climate Change: Tory Miller of Graze

Your Chef and Climate Change: Tory Miller of Graze

As Executive Chef for both Graze and L’Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers.  At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch.   Why source sustainable food from local suppliers? The short […]

Chefs Sourcing Sustainable Seafood

Chefs Sourcing Sustainable Seafood

The US produces more than 100 aquatic species for consumption, making the management of these fisheries an important topic in both environmental and ethical terms. As the demand for sustainable seafood increases, so has the focus on sustainable seafood practices in a chef’s culinary education.

Sourcing Local: Nick’s Cove

Sourcing Local: Nick’s Cove

Originally a fish shack and roadhouse, Nick’s underwent a major renovation in 2007, emerging as an elegant waterside restaurant featuring seasonal farm-to-table and sea-to-table California cuisine. Executive chef Austin Perkins spoke with us about sourcing local, sustainable seafood, meat, dairy and produce from the Marin Sonoma foodshed.