2/1/2013

Chefs can be sustainability leaders, says top fishmonger Ben Smallman. Diners are demanding local food and sustainably sourced seafood, and chefs should find ways to deliver that without compromising on quality. "As a chef, you should have your own opinion in terms of your cuisine and food philosophy, but you should be open to what your customers find important, and hopefully balance those sides accordingly," Smallman says.

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