<http://schema.org/articleBody>
"  The last panel of the day included four James Beard Award-winning chefs: Jose Andres of Think Food Group, Michael Anthony of Gramercy Tavern, Anne Quatrano of Bacchanalia, and Marcus Samuelsson of Red Rooster. The chefs were asked to speak of their take on sustainability and how the day-to-day pressures of running successful businesses affects that.  Anne noted that when she first started her career in New York City back in the 80s, it was prestigious and was highly regarded to fly in ingredients. She then headed west to work in San Francisco and was taken aback by the focus on local ingredients and how far ahead California was in terms of sustainability. When she develops her menus, she takes waste into account and follows the rule that the least the better. When asked what one message she would like pass on to people, she replied that she feels it&amp;#039;s the responsibility of chefs to teach people how to cook and get them excited about cooking. She wants people to understand that it&amp;#039;s possible to feed families healthfully as well as inexpensively. Marcus spoke of his choice to open a restaurant in Harlem. He used Brooklyn as an example of changing the footprint of dining and said that inspired him to do the same for Harlem. He believed that in the year 2011, we can surpass race and financial difficulties. He prides himself on creating jobs and giving Harlem a sense of self and believes that is what small businesses within the food industry can do. His message to people is that farmers&amp;#039; markets need to be taken to the next level\u2014made affordable.  Jos\u00E9 believes that in order for a breakthrough to occur, chefs have to be critics of their ways in order to understand what others are doing. He paints himself as part of the problem and that he&amp;#039;s unable to look at the industry from the health side. He is not worried about the cost of his food as he knows people that visit his restaurant can afford it.  Michael believes that cost is always a factor. He also states that if chefs are willing to dedicate their time, there are so many organizations and opportunities they can join to help make a difference. He thinks it&amp;#039;s imperative to use as many resources as he can and tap into the incredible power that a professional chef has in influencing the way people see food. Quite an informative and action-packed day! Check back tomorrow morning for a recap of the days events focusing on inspiration and the future. For archived Livestream content from the James Beard Foundation&amp;#039;s national Food Conference, &amp;quot;Sustainability on the Table: How Money and Media Influence the Way America Eats&amp;quot;, and continued conversation, please check out the James Beard Foundation&amp;#039;s Food Matters blog. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a24496/a-chefs-perspective/>