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Aug 1, 2013

Chef advocates sustainable seafood in his New York City restaurants

1 August 2013, LifeStyle Inquirer, Reggie Aspiras -- ""He spends the rest of his time traveling to give talks on the importance of ocean conservation and the dangers of over-fishing.

Chef Rick Moonen’s credentials are stellar, the highlights of his career many. He graduated top of the class at the Culinary Institute of America, New York. He was given three stars by The New York Times for his restaurants Oceana, Molyvos (a Greek fish house) and New York City’s rm.

Moonen was named “Seafood Champion” by the Seafood Choices Alliance, honored at the International Chefs Conference with The Community Award presented by StarChefs.com, and hailed Chef of the Year by the Monterey Bay Aquarium for his tireless efforts to promote sustainability. ... "

Photo and article curated by Dr. Margaret Carroll Boardman via lifestyle.inquirer.net

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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