Page 16 - foodservice magazine August 2019
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SEAFOOD
LOVE THY FISHMONGER
STRONG RELATIONSHIPS BETWEEN CHEF AND RESTAURATEUR AND PRODUCER ARE MORE AND MORE IMPORTANT IN GROWING CITIES. TO KEEP SMALL BUSINESSES ALIVE, MAINTAIN DIVERSITY OF PRODUCE, AND ENSURE THE BEST AND MOST INTERESTING INGREDIENTS ARE AVAILABLE, THOSE BONDS MUST BE NURTURED. JOHN SUSMAN TALKS TO FISHMONGERS WHO HAVE HELD LONG AND FRUITFUL FRIENDSHIPS WITH RESTAURANTS ABOUT HOW ALL PARTIES BENEFIT.
Left to right: George Kaparos, Frank Van Haandel, Con Andronis
PHOTOGRAPHY: CARLY RAVENHALL
