LA Chefs Discuss the Organic Movement

Over the last decade, more and more chefs are taking a leading role in determining where their food is sourced from and how that food is treated. Recently, capitalizing on consumer sentiment, many restaurants have announced plans to work only with organic and non-GMO ingredients. 

How do local chefs feel about the future of the organic movement? And do they think it is possible for restaurants to work solely with organic and non-GMO ingredients? 

Read on to find out…

Dreux Ellis, Executive Chef, Gratitude in Newport Beach, Café Gratitude in Los Angeles and San Diego

"My commitment to organic food as a chef is an extension of my commitment as a human being to the earth and its well-being. For the last 30 years, I have watched the organic food movement sustain local farmers, soil regeneration and community initiatives. While the regulation of "organic" has been imperfect and burdensome for many farmers and there is room for improvement, it has also provided food security to the consumer and raised the awareness of the general public to the health benefits and environmental impact of choosing an organic diet. I have chosen to eat exclusively organic for many years now and am proud that professionally, Café Gratitude has stood by our commitment to a 100% organic menu. It is a win-win for everyone."

Chandra Gilbert, Executive Chef, Gracias Madre in West Hollywood

"Regardless of diet, organic food is a wise choice. When we buy organic food, we vote with our dollars for sustainability and planetary health, as you are avoiding GMO's, hormones, antibiotics, chemicals and pesticides. It helps reduce our use of water, and reduces air and soil pollution, while also preserving agricultural diversity. Spending dollars in the organic sector is a stand for farm workers' rights to a clean and safe work environment. And.....organic food tastes better. Why would anyone, if given the choice, choose differently? The answer is usually money. Every year tax dollars subsidize commercial agribusiness. This price tag marginalizes the poor with costly health problems and medical bills. It's time to band together and demand organic food for all people, animals and the environment." Read More