A candid Michael Chiarello, on the dilemma faced by many chefs these days regarding local ingredients and better ingredients: "If you taste a chicken and I know that I can get a breast of chicken from France with the carbon footprint the size of this house but it'll be the best chicken you ever had in your life are you willing to risk your entire reputation to be green? ... Is a local San Francisco sole as good as Dover sole? No, it doesn't taste as good. Will I use it? Probably not. What kind of sacrifices will I make? Will I get Dover sole? No, I won't do that either." [PlentyMag]
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