4.6 • 1.4K Ratings
🗓️ 9 November 2023
⏱️ 21 minutes
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0:00.0 | I'm Jonathan Kapart and welcome to Kapart. On November 8th, Washington Post Live hosted a panel of conversations in its ongoing series This is Climate, How We Live. |
0:12.0 | I kicked things off with Rob Rubin, winner of the |
0:14.8 | 2023 James Beard Award for Outstanding Chef, and a discussion of why |
0:19.2 | sustainability is the driving force behind his plant-based Michelin-starred restaurant Oyster |
0:25.2 | Oyster here in Washington. |
0:30.6 | So I made an admission to you that backstage that I'm very provincial. I rarely leave |
0:39.0 | Northwest when it comes to to my culinary habits. |
0:43.8 | So I'd never heard of Oyster |
0:45.7 | and your reaction was rather surprising. |
0:48.3 | You're like, that's great. |
0:51.6 | I'm so happy to hear that. Why? Explain why. Yeah, we've won a lot of accolades. We've got a lot of recognition, but they still hear that there's individuals out there that haven't been to the |
1:03.1 | restaurant or have any idea what it is. It gives us an opportunity for new |
1:06.9 | guests to come in and experience what we do and open the doors to sustainability |
1:10.9 | for them. So what was the catalyst for opening your restaurant? |
1:13.8 | Because you've worked for several Michelin-starred restaurants in New York and Chicago, Las |
1:19.9 | Vegas, Philadelphia, so why open your own restaurant? You have control to make the |
1:27.4 | the change you want and you want to see. I worked in a lot of those restaurants |
1:31.0 | for years and the status quo was what it was to be a |
1:35.0 | Michelin Star restaurant to be a restaurant of excellence and through some time |
1:39.6 | of researching and looking at things I realized those restaurants were far from |
1:43.3 | sustainable that was something I was very close to me and I wanted to to implement and |
1:47.8 | it's hard to do that with other people pulling the strings. And so then talk more |
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