TURIN Italy L’Etoile in Madison, Wis. —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
Miller made this statement during a keynote address during the Slow Food Terra Madre conference held here Oct. 23-27. The conference, themed “Building Our Future Food System,” was attended by more than 8,000 industry members from 150 countries and focused on the youth who will lead the industry’s sustainability efforts over time. —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
Miller, 33, took the reins at L’Etoile in 2005, when he replaced Odessa Piper as the restaurant’s chef-owner. He said speaking at this year’s slow-food conference offered him the opportunity to share his experiences with others. —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
“This year’s conference focused on youth for the first time, so I was able to not only share the experiences I have had as a young person taking over from Odessa, but also to share information about how Odessa passed on to me the relationships she had with the [local] farmers,” he said. “She wanted me to continue those relationships and create new ones, too. I thought it was important to share that with some of the young people who were there.” —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
Miller added that encouraging restaurateurs to purchase local ingredients would also help stimulate the struggling economy. —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
“I feel like the way the nation is going, a lot of people in the food business believe that a focus on local business and agriculture can only help bring us out of the economic crisis,” he said. “It’s important to support the small, young farmers who are just trying to make a go of it, let them know it’s viable. At L’Etoile we have over 200 vendors, from small cheese makers to local fisherman. We want to let every farm and small grower know we’re always going to support them.” —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant
Miller said that in order to keep the sustainability movement alive, the restaurant industry can’t “just talk about it, they have to be about it.” —The key to continuing the momentum of the sustainability movement is through building relationships with younger industry members, said Tory Miller, chef and co-owner of the widely acclaimed fine-dining restaurant