Vietnam's Selva Tiger Shrimp Gaining Chef Recognition for Natural Growout in Mangroves
SEAFOODNEWS.COM [GAA Aquaculture Advocate] by Clare Leschin-Hoar - February 2, 2016
It wouldn’t be at all extreme to call Ned Bell, executive chef at the Four Seasons Hotel Vancouver, a sustainable seafood zealot. The chef’s environmental evangelism isn’t just for show. In 2014, to promote awareness of the importance of sustainable seafood, Bell rode his bicycle from one rocky sea-sprayed coast of Canada to the other, hosting nearly two-dozen educational events along the 5,000-mile journey.
So when the chef decided to include a farmed shrimp option on his menu, the founder of Chefs for Oceans understood his reputation would be at stake.
“Customers trust me, ” he said. “Our whole ethos is sustainable seafood. We’ve only served sustainable seafood from the get-go...
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