What does it mean to be a “sustainable” chef? In this episode, Gastronomica’s Jaclyn Rohel talks with anthropologist Jed Hilton about his latest research on culinary labor in the hospitality industry. Drawing on his ethnography of British chefs, Jed shares some of the ways that chefs navigate notions of sustainability through the craft of cooking. Connecting expertise, ethics, and the market, the conversation highlights the tensions that surround the meaning of sustainability in fine dining restaurants.