08 Feb '12, 3pm

A challenge for chefs: Make me a delicious vegetarian entree — or stop claiming to care about sustainability

A challenge for chefs: Make me a delicious vegetarian entree — or stop claiming to care about sustainability

Vegetarians are out of luck again ... In his 2000 bestseller Kitchen Confidential , Anthony Bourdain swatted down vegetarians on behalf of the foodie elite: Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. A lot has changed in the last decade. Now all the hot new chefs, and most of the big-name old-timers too, preach the gospel of local, seasonal, and sustainable. They flaunt their friendships with the organic farmers in their foodsheds. Their menus are paeans to the small-scale and the artisanal. But one thing hasn’t changed: Vegetarians stil...

Full article: http://grist.org/sustainable-food/a-challenge-for-chefs-m...

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