At the conclusion of this project (and our first year in culinary school), I find myself deeply affected by the materials presented in works like The Omnivore's Dilemma and others. It has become clearer and clearer to me that today's chef not only SHOULD but HAS TO adopt a more ethical, local, and wild mentality when it comes to food sourcing.
As this project has demonstrated, wild and fresh food is available all around us. Whether it comes from a local ethical farm, a farmers' market, or simply through wild foraging in the city, we simply can't ignore the options presented to us for healthy, nutritious food.
As it affects me personally, this subject is at the heart of the business I want to open after school is finished. My ideal restaurant is one that offers only local and seasonal food, avoiding mass production and extended food sourcing network chains. Ontario and the GTA specifically offer a wide array of seasonal products as well as a tradition of food that helps bridge the gap between the seasons. In my mind, there is no excuse for not engaging more directly with our food sourcing. After having done this a little bit already here, I'm left with the feeling that I simply have no choice but to use local, wild, and seasonal products in my future business.
Harris
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