The below link will take you to an article about Chef Gary Danko who works in San Francisco. I don’t usually post chef profile pieces but I think the question and answer section is relevant. Danko talks about some very important topics that matter to chefs – sustainability, organic foods, molecular cooking and maintaining high standards.
I think it’s important for our Delaware North chefs to think about some of these same questions and how they feel about each topic. Your beliefs and opinions shape how you work in the kitchen. I would encourage you to post any thoughts you have on these topics in the comments section below.