Alex, Addison, Joel Robuchon and Jean Georges Receive Couteaux Review Sustainability Award in 2011
NEW YORK, Jan. 10, 2011 - To launch the New Year, a handful of the nation’s best chefs have been selected as worthy recipients of the Couteaux Review Sustainability Award. Chefs Alessandro Stratta of Alex at the Wynn Hotel in Las Vegas, William Bradley of Addison at The Grand Del Mar in San Diego, Jean-Georges Vongerichten of Jean Georges in New York, and Joel Robuchon of Joel Robuchon at the MGM Resorts in Las Vegas are the first four chefs to receive the award in 2011.
While these culinary masters have received awards throughout their careers, the Couteaux Review Sustainability Award sets these chefs apart from their colleagues. All four chefs have dedicated their recent ambitions to sustaining the earth by using fresh, seasonal ingredients from local farmers and purveyors. In doing so, these chefs have committed themselves to high quality food with environmental benefits, proving that the green movement is not a fleeting trend in the culinary world.
James Beard Award recipient, Alessandro Stratta, believes that seasonality is not only essential for preserving the earth, but that at its most basic value, seasonality functions as a vehicle for great food and flavor. “In essence,” Chef Stratta says, “you’re getting ingredients that people have lovingly taken care of. The energy that’s put into that really shows in the flavor. We [our staff] have the utmost respect for the dedication and commitment and passion put into growing these products.”
Chef Bradley does not forget to respect the earth and its ingredients, an attitude which has been around for centuries. “A hundred years ago, there was no transportation, so you had to eat and cook locally. Now, people are going to back to the old ways and that’s great. We need to slow down a little.”
These great chefs have made it their goal to remain true to the integrity of fresh, local food, while helping farms in the process. Their seasonal menus offer a glimpse into the future of fine dining, one that with the right amount of knowledge among consumers, is on the brink of hope. “The more people that become educated through organizations like Couteaux Review, we’re only helping the environment,” says Chef Bradley. “We need to be able to have some of this food left.”
SOURCE Couteaux Review