[b]Chef David Burke has been around restaurants long enough to know their role in promoting the best of the remaining Gulf seafood.[b]
Credit: Lou Manna
As part of our coverage of Blue August, Planet Green is interviewing chefs around the country to get their takes on the Gulf Oil Spill and how it might affect the future of the region's vibrant food culture. This is the eighth interview in the series; read the whole series for more from chefs like Mario Batali and food thinkers like Ruth Reichl.
Blurring the lines between chef, artist, entrepreneur and inventor, David Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
Burke trained at the Culinary Institute of America, and apprenticed in France with chefs Pierre Troisgros, Georges Blanc and Gaston Len
