Hello Permies!
I have a problem: I'm a cook in Butte, Montana. This is my favorite place on Earth and I'm overwhelmed with potential whenever I walk out my door and look around. I just don't quite know how to harness this potential.
I love cooking. I went to culinary school, I constantly read cookbooks, I've worked in fancy restaurants and plan on working in more. I want to be better! Everyday!
I also read a good amount about permaculture and frequent this site for answers to daily problems. Applying permaculture to professional kitchens is always on my mind.
I hate most restaurants, they are disgusting and wasteful, even most of the "farm to table" ones that claim to be otherwise. I fight an internal battle every time I get a new job: I love the growing and preparation of food for the enjoyment of the masses, but is what I do morally right? I would like to make it so.
I'm curious if there are other line cooks/chefs/service workers on here that are interested in changing the industry. Maybe some of you already are, and for some reason I've been in the dark.
One day I want to open a place of my own. Actually at this rate, one day I will HAVE to open a place of my own, I want to do it correctly, I want to be a benefactor to my environment, and I want that environment to be Butte, Montana.
Some things I've seen that I like:
Joel Salatin suggesting that all restaurants should keep chickens (I would hope to keep many other animals as well)
Rocket Mass "French Top" Cooker (I'd imagine these are difficult to permit, also interested in induction cooking suites with a sustainable electricity source)
All the food for the restaurant being grown within 100 miles (This may seem obvious, but I'd like to be much more strict about this than other, similar restaurants)
Any excess food that can't be preserved would be given to those in need
-B.png)
