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FT Weekend: The good life, with chefs Daniel Humm and Alice Waters

FT News Briefing

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Culinary Transformation and Community Connection

This chapter explores how prominent chefs are redefining their roles in the culinary world, especially in the face of challenges like the pandemic. It highlights the journey of a chef who transitioned to a fully plant-based menu, emphasizing sustainability and community support through innovative dining experiences. The discussion also addresses the ethical complexities and responsibilities chefs face in creating a positive food system, bridging the gap between culinary excellence and social impact.

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