Top Chef News
Restaurants tilt to ...Tap Water !?!? Hmmm!?! Click HERE and read down to see what Chef Tom has to say. Chef Tom has more to say HERE.
Chef Sam Talbot at the "Gotham Magazine's 7th Annual Gala At Capitale" Click HERE. Not only can he cook, guess he can dance.
Chef Josie at "Astoria" gets a review. Click HERE
Chef Sam Talbot at the "Gotham Magazine's 7th Annual Gala At Capitale" Click HERE. Not only can he cook, guess he can dance.
Chef Josie at "Astoria" gets a review. Click HERE
Upcoming event:
Reality Check Friday, June 8th, 2007 at 9 PM
Project Runway Alumni Nick Verreos & Andrae Gonzalo & Top Chef 1 Contestant Candice Kumai to host “Project Walkoff” – People from the audience will be competing in an amateur model walk contest. Click HERE for more detail.
posted by Blogging Top Chef @ 2:00 AM
2 comments
2 Comments:
Personally, I applaud the move to tap water in restaurants. The geo-political and environmental impact of bottled water "owned" by multi-national corprations is disturbing, to say the least. Soon, only those who can afford to BUY water will be able to drink it, and in third world countries, that will be devastating.
There is also the problem of "owning" water. In the coming years, clean, drinkable water running freely from taps everywhere will depend on how much communities and countries decide to spend on their water purification. Why purify if we will pay to drink it out of a bottle? What happens to places in Africa and Asia, whose populations can't afford bottled water?
While travelling through Europe and the Middle East one notices that ALL water there has the name "Nestle" on it. Along with a lot of other foodstuffs, Nestle pretty much has cornered the market. For those of you unaware, Nestle purchased Poland Springs here in the U.S. as well. Is Nestle the next Halliburton or Exxon when water becomes as scarce as oil? Think about it.
Maybe a good compromise would be for restaurants to start out offering patrons a choice between bottled and tap, and see just how many people are as concerned about it as people like me are. My guess is all but the 3 and 4-star restaurants will be solely tap water within a matter of months. And, the 3 and 4-stars will follow suit sooner or later, once the snob-appeal of the bottle wears off.
Interesting comment Anon. I hadnt thought about the impact of bottled water on the environment.
You made some interesting, if not scary, points, and gave us some things to think about.
chef biatch
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