Alain Ducasse on naturality and connectedness of every participant to the final product.

Shobhit Gaur:

Today’s Worker Bee series follows Alain Ducasse, one of the two chefs in the world, holding 21 Michelin stars. In the video, he talks about his recently re-opened restaurant Plaza Athenee in Paris, which focuses on all things natural.
 “Everything is connected,
 The way we eat is important,
 Not only for us but also for the planet
 We have to change the way we consume
 It means less fat, sugar, salt and animal proteins
 Which is not only good for us but also for our planet.”
 He introduces a cuisine of naturality, which revolves around three elements: fish, cereals and vegetables. A healthier, more sustainable and environmentally conscious meal.