Aidan Owens, executive chef at Herb & Sea, emphasizes the importance of sustainability in cooking without the need for buzzwords. He believes that the farm-to-table model is just the starting point for chefs today. Growing up on a farm in Australia, he learned that cooking should be simple and fun. At Herb & Sea, he focuses on using local ingredients, sourcing fish and produce from nearby suppliers. This approach not only supports local economies but also reduces waste by utilizing every part of the ingredient.
• Owens encourages diners to try less familiar foods by changing menu language and offering tasting menus.
• He turns food scraps into new dishes, like apple ponzu from bad apples.
• Close relationships with local fishermen allow him to get the freshest catches and support sustainable practices.
• He advocates for chefs to work directly with producers, cutting out middlemen for better practices and fairer pricing.
This philosophy of simplicity and honesty in cooking fosters a deeper connection between food, the environment, and the community. By focusing on quality and locality, chefs can make a significant impact on sustainability while providing nourishing meals.
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