Chef Thomas Keller: Local food is hard to define
(CBS News) Chef and restaurateur Thomas Keller, speaking about food production on "CBS This Morning," said the notion of local ingredients is hard to define. He said, "It is geographically designed. Is 'local' 25 miles, 50 miles, 100 miles? I think that certainly we have to be respectful to locality whenever possible. We have to be respectful to sustainability, and that goes far beyond ingredients, that goes to communities. We have to be able to sustain communities, as well."
Keller, a business executive and author, is owner of the restaurants The French Laundry, Per Se and Bouchon, which have earned seven Michelin stars and worldwide raves. He was also awarded the French Legion of Honor last year, and his fifth cookbook, "Bouchon Bakery," is now a New York Times best-seller.
On "CTM," Keller also lauded food producers. "One of the things we've been talking about for years is our re-connection to our farmers, fisherman, foragers and our gardeners," he said. "I think that's really important. Chefs, we call chef celebrities and stars, and I think really that right should be given to those people who are committed, who really commit their lives to raising animals or farming for us, growing vegetables or fishing or out foraging. Those are just extraordinary individuals who do that every day."
For more with Keller, watch his full "CTM" video in the player above.
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