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[sonido Ding]

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[chasquidos]

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Un Chef Sostenible

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[Aves cantando]

5
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Recuerdo ver a mi padre

6
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tomar un rifle y ponerlo
sobre

7
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la cabeza de un animal

8
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para matarlo,
para nuestra cena.

9
00:00:30,964 --> 00:00:33,377
Es un poco aterrador,
para un niño,

10
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pero nunca te queda
duda


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de dónde viene la comida

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y la conexión
que hay en ello.

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Parte del querer


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manejar un restaurante
como Attica

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es el querer reconectar
a las personas

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con eso también.

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[música de cello]

18
00:00:49,607 --> 00:00:51,292

Attica: Restaurante Galardonado en 
Melbourne, Australia]

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[Sonidos de cocina]

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La gente podría no pensar

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que los cocineros 
son importantes en el


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gran esquema
de las cosas.

23
00:01:00,496 --> 00:01:01,868
Pero, en mi experiencia,

24
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Muchas cosas se filtran 
hacia abajo

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desde arriba.

26
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[sonido de teclado, continúa
música de cello]

27
00:01:05,863 --> 00:01:08,208
Hay probablemente más de 
200,000 descargas

28
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del menú en nuestra página

29
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Y no hay ni cerca ese

30
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número de personas 
entrando aquí.

31
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Entonces, eso me dice

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que la gente no está mirando

33
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nuestro menú porque están

34
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pensando en planear 
una cena aquí.

35
00:01:21,884 --> 00:01:24,458
Están mirando nuestro 
menú como inspiración,

36
00:01:24,458 --> 00:01:25,728
ya sea para su restaurante

37
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o para casa.

38
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Esta pequeña pieza literaria

39
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con estos ocho tiempos
en ella

40
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tiene una masiva influencia
en las personas.

41
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Por lo tanto, si tenía
ingredientes

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que eran insostenibles,

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que eran de impacto negativo

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para el medio ambiente,

45
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entonces... Estoy contribuyendo a ese daño.

46
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Y no quiero eso en

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mi conciencia.

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[Olas, aves distantes]

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En los 11 o 12 años que

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