By Kirsten Larsen

 

John Ash, a very talented celebrity chef, visited Escoffier last week to teach a few classes and inspire our culinary community. I had the pleasure of sitting in on one of his presentations, which re-energized my belief that a great cook requires the best ingredients.

 

John Ash focused his presentation on the important responsibility that every chef has to the environment and our fellow foodies. Focusing his lecture on five main topics, he wished to instill the value of cooking sustainably.

 

Cooking with high-quality meat and fish, which are raised and produced responsibly, is not only an ethical issue but an environmental one as well. We are at a pivotal time where our oceans' fish population has been devastated and we are beginning to turn to fish farms as the answer to this dilemma. Many of these farms, where most tiger shrimp are bred, reek environmental havoc. Chef John Ash pleaded his listeners to always ask if the fish and meat we purchase have “been raised ethically and humanely.”

 

Utilizing organic ingredients in one's dishes is like casting a vote against GMOs. John Ash commented that when it comes to genetically modified foods, “we just don't know enough and there are too many dangers.” The impact that these foods and their residues have on our farmers, the earth and the health of consumers is despicable. By using organic ingredients whenever possible, every cook has the opportunity to support healthy farming methods. 

 

The most efficient why to truly know where your culinary ingredients come from, is to foster relationships with  the farmers growing your food. With infectious enthusiasm, John Ash bellowed, “empower yourself with the knowledge of how your food is produced.” Trusting that the ingredients you cook with are “as sustainable and wholesome as possible” is a beautiful thing. 

 

Before attending John Ash's presentation at Escoffier, I hadn't realized that the most salt a person  should consume per day is a mere one teaspoon! Encouraging his audience to consider the health of their guests as they cook, John Ash dared us to add flavor by using ingredients other than sodium. He said that “there is a rich world of spice out there that I challenge you to learn and integrate it into your culinary knowledge.” 

 

The importance of living and cooking as sustainably as possible is more important right now than ever. When we feed others, we have the responsibility to know our ingredients and their stories. John Ash concluded his talk with, “it seems like we are in a time of richness, but we are losing species everyday.”  Chef John Ash inspired his fans to become more involved in the politics of food and to adjust the way we cook and consume.