The New York Times has a thought-provoking article
interviewing two famous chefs - Thomas
Keller and Andoni Luis Aduriz of
In the article, For Them a Great
Meal Tops Good Intentions, both push aside the social idea
of social responsibility that many chefs (Alice Waters leading the
field) regard as their raison d'être. As these two argue:
"Supporting local agriculture and food traditions? Far too narrow
a goal, they said. Chefs' obligation to help save the planet?
A lofty idea, they agreed, but the priority is creating great,
"With the relatively small number of people I feed, is it really
my responsibility to worry about carbon footprint?" Mr. Keller
asked. "The world's governments should be worrying about carbon
And in Mr. Aduriz's viewpoint, '"... to align yourself entirely
with the idea of sustainability makes chefs complacent and
Both acknowledge that this stand may not be politically
correct; however, they do bring up a fascinating and valid
question: Should creativity, especially on as high a level as these
two chefs represent, be governed by social concerns?
We'd love to hear your thoughts on the subject.