Live LB Magazine

Live LB September 2010

Issue link: http://digital.copcomm.com/i/15710

Contents of this Issue

Navigation

Page 71 of 91

SEPTEMBER 2010 FOOD & WINE 72 Andrew Gruel has found his way from the study of philosophy to teaching the world a new way of enjoying the ocean's bounty, a voyage that has surprised him with a career based on his status as a chef with considerable expertise in seafood. He is program director of Seafood for the Future, a nonprofit advisory and promotional program based at the Aquarium of the Pacific. He heads a team of specialists whose mission is to encourage healthy and responsible seafood choices. "By choosing fish that are in healthy supply, we can give dwindling fish populations a chance to recover and keep responsible fishermen working," Gruel said. Gruel attended a small liberal arts college in Maine, majoring in philosophy. "While I was there I also worked in a lobster restaurant," he said. "I took two years off of school to travel all over the United States working in seafood restaurants and learning about the local catch. I decided to study culinary arts and become a chef. I knew it was what I was supposed to be doing." day in the life of… ANDREW GRUEL FACES & PLACES : DAY IN THE LIFE OF … WRITTEN BY CHERYL SCOTT PHOTOGRAPHED BY HARTONO TAI ANDREW GRUEL

Articles in this issue

Archives of this issue

view archives of Live LB Magazine - Live LB September 2010