Saturday, February 21, 2009
Restaurants A matter of ethics
Posted by Cliff Bostock @cliffbostock on Sat, Feb 21, 2009 at 8:09 PM
Laura Wickiser, a server at Pura Vida, wrote me this great email about "head-to-tail" cooking:
During these times of a bad economy and our world’s resources diminishing, some chefs are taking the “head-to-tail” approach to their cooking. This practice is the norm in most of the world. I believe most Americans are slow to catch on, but better late than never.In a lot of countries it’s unethical, even unheard of, to waste any part of the precious animal. As well it should be! I think chefs who are making it their mission to utilize all parts of the animal should be given a lot more respect and appreciation for what they are doing. I also believe it is the responsibility of food writers, food magazines and all those in the food industry to present this idea to the public in a positive way.
We need to help open people's eyes, to show them that some of these exotic parts of the animal can be very appetizing and shouldn't be shunned so quickly. One might be surprised at what one might like. I sure was! I work at Pura Vida and our chef, Hector Santiago, can make delicious tapas out of foods I once would have been terrified to eat.
One of my favorites is a chipotle trout liver mousse. As a server, I wish customers wouldn't be so quick to dismiss these delicacies he is creating. I hope people will soon open their minds to new things and realize the importance of utilizing all these parts of the animal that so many are so quick to waste.
The way I see it, this is the way a chef can "go green" and I believe these chefs should be acknowledged and even celebrated. After all, now is the time more than ever when we should "waste not want not"!
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