Chefs must educate the public, urges Blanc

Chefs must do more to educate the British public about the value of healthy, seasonal and ethically responsible food, according to Raymond Blanc, chef patron of Oxfordshire restaurant Le Manoir Aux Quat'Saisons.

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Blanc: "key role for chefs"

During his keynote speech at the 2004 Caterer & Hotelkeeper Chef Conference at the Brewery in London today, Blanc said the British attitude to food in the past had cost it dear. He added that chefs had a role to play in passing on their knowledge and changing consumer attitudes. "The relationship has been sick and consumers know that and are driving change. by James Garner For more on the 2004 Chef Conference see this week's *Caterer* magazine, out on Thursday