Cooking Up Change: How Chefs Are Making a Difference in Our Food System

by Maria Hines on October 17, 2012

“Why did you want to be a chef?” When you’re a chef, you’re asked this question a lot. When I started cooking 24 years ago, my response was usually that I loved any and all of the following: being creative, making people happy with delicious food, working in the fast pace and controlled chaos of the professional kitchen, learning about and honoring other cultures through cuisine, playing with sharp, hot things, and that when you work in a kitchen, you never ever have to grow up.

While my love of knives and good food hasn’t lessened, in the years since I have deepened my relationship with food and my list has grown longer and more meaningful. For instance, I would add that as a chef I own my own restaurant because I want to know that every spent by my business goes toward supporting other businesses that are ethical and sustainable, I want to educate people on the pleasure and importance of eating seasonal, local, organic food—... Read more >

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