Gabriel Stulman Interview (clip 11)

The video discusses the balance between providing information about local and sustainable produce on menus and keeping menu descriptions concise. It suggests using websites to offer more detailed information about suppliers and emphasizes the importance of celebrating all farmers, not just those providing proteins. The speaker prefers simple menu descriptions that focus on the dish itself rather than extensive details about the origin of every ingredient.

What does the speaker suggest as a way to provide more information about local suppliers?

• Distribute flyers in the restaurant

• Use the restaurant's website

• Create a dedicated section in the restaurant

• Include detailed descriptions on the menu

According to the speaker, what should a menu primarily focus on?

• The description of the dish itself

• The chef's biography

• The history of the restaurant

• The detailed origin of each ingredient

Why does the speaker question the practice of naming the farm source for proteins?

• Because it takes up too much space

• Because it is not important

• Because it is not done for vegetables

• Because it is too expensive

What is the speaker's view on celebrating local farmers?

• It should be done without making a show of it

• It should be the main focus of the menu

• It is not necessary

• It should be done only for proteins

What does the speaker imply about the importance of vegetables compared to proteins?

• Vegetables are less important

• Vegetables should be equally celebrated

• Proteins are more nutritious

• Proteins are more popular