Is Gordon Going Green?
Thursday, June 19 2008 | Comments (0)
Green Gordon?
Gordon Ramsay fans have often heard him berate chefs for using frozen and canned foods, pushing them to thing creatively and use seasonal ingredients. He preaches that cooks should cook to the seasons. This is the theme of his cookbook, A Chef For All Seasons. As his wife, Tana, has shared in her own interviews, there is an environmental focus in their household.
Gordon has now urged the British public, or at least the part of the public that cooks and buys food, to stop the shipment of raw materials around the world, along with the artificial extension of growing seasons.
Not only is this better for local economies, but it is also better for our planet. With less shipment of specific ingredients all over the world, because they are in demand as an iconic variety, less oil will be consumed.
Gordon's Cookbook on Seasonal Cooking
Will his call fall on deaf ears? Are the restaurant professionals too set on their old ways of preparing specially imported foods? Possibly, some won't want to change their ways, but in the recent trends to be come greener, more natural, and healthier too, some restaurants may oblige.
Ramsay believes that a kitchen should reflect it's surroundings and boast what a particular region has to offer. Fresher . Greener, healthier. Better for the economy, the world, and the consumer? Why not? Maybe it's baby steps like these that can help turn this world around.
To view an in depth article about Ramsay and his call for fresh, seasonal and local foods, visit the Haaretz website.
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