Chef Friends News Today

At your restaurants? youve been an activist for a long time against hunger and food insecurity. whats your take on this? >> well, it is very difficult times and, you know, the hospitality, most of our chef friends all participate in different charities in terms of turkey giveaways and so on. my new restaurant is prand new and decided to close for thanksgiving because i wanted to give the staff a chance to actually be with their families. at red rooster were open and fully booked. and yes, it is ...

Overfishing, a while back, a complete moratorium was declared on fishing of cod. this absolutely devastated the economy and really had to really required some major, major changes. im not an outdoorsy lumberjack sort of a guy. this is a sort of excessively bro-tastic adventure. i take two chef friends who are enthusiastic about showing me this part of the country and introduced me to a chef friend of an incredible rest ra innocent newfoundland to introduce me to cod culture. theres some limited ...

Sandra: many observers say zero gratuity will be universal policy for major restaurant group. this means higher wages for servers and higher menu prices for you. meyer is doing this he says to remain competitive. i have a lot of chef friends at the james beard award winning level. everybody is talking about this. not just the chefs in the restaurant chains talking about this. at consumer level, we will face higher prices. i mean this is just his restaurants chain starting. what do you think abou...

Joining us now, winner of top chef masters. happens to be a friend of the show and a friend. nice to see you, marcus. >> back to you, dylan. >> what is your sense of the actual safety of the food coming out of the gulf? >> when you look at the pictures, it doesnt inspire you to eat fish and seafood, when that may be the right thing you have to do right now. the fact is 70% of the waters in the gulf is not affected. and thats a big part. you know, 189 miles of the gulf is affected. the gulf is bi...

Eventually because everyone jumped into it and came to new york and supported it, we came out of it. sort of that type of effort that is needed now as well. i know a lot of my chef friends are having charities. theyre having dinners in their restauran restaurants. and also from the consumer side. you can go to the store and ask for wonderful fish from the gulf. you can log into louisia louisiana seafood news dot-com. every day its updated about whats going on wrrks the fish are coming from, and ...