THE ROAD AHEAD

Being a foodie in the current era can be thought provoking. We would all love to enjoy the best ingredients with reckless abandon, but we have to stop and consider our impact on the world at large. Sobering headlines of declining ocean stocks, deforestation, and climate change populate our newsfeeds. It’s no wonder our current era has been dubbed the “Anthropocene” – a new geological age influenced by our significant impact on the environment.

But, there’s always a light at the end of the tunnel.

Despite the news, gastronomy can still be the light to an increasingly volatile culinary world. Limitations breed creativity, after all. And creativity, especially when applied to more restrictive ingredients such as vegetables, is the lifeblood of any good chef. With trailblazers such as Dan Barber, René Redzepi and Dominique Crenn having proven that such a style of gastronomy is possible, the stage has been set for chefs of the future.

This potential for innovation was a rousing prospect; and peering at the