Introducing FT Weekend: The good life, with chefs Daniel Humm and Alice Waters
FT News Briefing
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Navigating Culinary Success and Sustainability
This chapter reflects on the pressures of achieving peak success in the culinary world, focusing on two renowned chefs who address global challenges through their work. It highlights the transformative shift of a prestigious restaurant towards a plant-based menu and the importance of ethical culinary practices post-pandemic. The discussion also touches on the need for food education in schools to promote sustainability and combat climate change.
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Transcript
