Chefs Saving the Planet

Regarding sustainability issues pertaining to saving the planet, a group of chefs from the fancy-schmancy restaurant crowd weighed in. Questions on whether to sell bottled water and bluefin tuna were discussed.

Several chefs claim to relish the creative challenge of having to impress guests within the constraints of certain ingredients being off-limits. As a group, they take a strict line. "People want to sell [bluefin tuna] to me, and I would love to still serve it," says Jérôme Tauvron, "but I won't do it."

In sharp contrast to restaurants such as Sumosan and Nobu, who are still selling endangered fish such as bluefin tuna, Hélèn Darroze is clear that restaurants must lead: "It's not the customers who should decide what's going to happen. On the contrary, our role as chefs is to teach them. This is a question of survival."

So, the dilemma remains. What is the responsibility of chefs in saving the planet? At least some believe their job is to teach the customers what to eat.