Keller: Wasting ingredients diminishes the lives and labor of food producers
Thomas Keller · Chef and Restaurateur: Thomas Keller · May 29, 2023 · at 18:57
Thomas Keller reflects on slaughtering rabbits and developing a philosophy of ingredient reverence while cooking at La Rive in upstate New York.
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“If I'm burning a piece of bread There was a farmer who planted the weed, harvested the weed, there was somebody who milled the weed, there was somebody who made the bread. It's like, I'm diminishing their life by not taking care of the products that we have in our restaurants, whether it's a live animal, or whether it's products that are grown or produced for us. And so this high level of respect for food really enveloped me.”
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