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A Month of Interviews with Chefs and Foodies
Now that the leaking well in the Gulf has been capped we can begin to assess not only the damage to the area's ecology and economy, but a sustainable way forward. We asked a group of renowned chefs and prominent food thinkers and writers about how they've been affected, and how they think the region will rebound from the worst environmental disaster of all time.
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Chef Sam Talbot
At the forefront of the 'integrative kitchen' movement, Sam is one of America’s most original chefs. Diagnosed at a young age with juvenile diabetes, Sam lives every hour with a profound understanding of the impact of food on life and life on food. That understanding has become a uniquely creative driving force for his cooking style and recipes. He chatted with Planet Green about how his point of view and approach has been affected by the oil spill.
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Food Inventor, Restaurateur, Chef David Burke
Chef David Burke is a busy guy. Between being a chef, entrepreneur, and food inventor, he sometimes scarcely has time to take a breath in between activities. He took time away from writing menus (and inventing new flavors of his ready-to-serve cocktail lollipops) to chat about his thoughts on the Gulf oil spill.
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Restauranteur and Chef Cesare Casella
Cesare Casella grew up among the pots and pans of Vipore, the small trattoria his parents owned outside of Lucca, Italy. Since then, he's become a renowned Tuscan-style chef and the first Dean of Italian Studies at the French Culinary Institute. Though he grew up closer to the Mediterranean, we were pleased to chat with him about his reflections on the Gulf oil spill.
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Restauranteur, Author, Iron Chef Mario Batali
With fifteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs working in America today. He found time among his many ventures to chat with Planet Green about his reaction to the Gulf oil spill.
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Restaurant Editor Kate Krader
Kate Krader is Restaurant Editor for Food & Wine magazine, where she surveys the restaurant scene looking for new trends in food and up-and-coming talent in chefs and restaurants. She took time to chat with Planet Green about the future of cooking and eating in the Gulf after the oil spill.
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Food Writer Ruth Reichl
Ruth Reichl was Editor in Chief of Gourmet Magazine from 1999 to 2009, and has spent a lifetime thinking and writing about food. She took time away from her writing to talk with us about the Gulf oil spill, food culture in the Gulf, and how the region (and the country) will rebound after the spill.
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Chef Michael Cimarusti of Providence in Los Angeles
Michael Cimarusti is chef and owner of Providence in Los Angeles, CA. Find out what one of the country's best seafood chefs thinks about the Gulf oil spill, sustainable seafood, and the future of one of the country's richest food cultures.
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Chef Eric Ripert of Le Bernardin
Eric Ripert is the chef and co-owner of the award-winning New York restaurant Le Bernardin. Planet Green caught up with Chef Ripert to talk about cooking and eating after the Gulf Oil Spill, and the future of sustainable seafood.
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Chef Joey Campanaro of The Little Owl in NYC
Joey Campanaro is Chef/Owner of Blackfoot Consulting, which includes the restaurants The Little Owl, Market Table, and The Village Belle, all in New York City. We caught up with him to see what he thinks about the oil spill and the future of food in the Gulf of Mexico.
