We’ve been talking at length about the impact that the PB oil spill (catastrophe) has and will continue to affect the food industry not only in the US but throughout the world. Shrimp, crab, blue fin tuna, dolphins, birds and most marine life is being seriously affected. Add to that the current economic climate in the US and just imagine the impact this is having on the restaurant industry, specially in the surrounding area.
Chefs are angry, and rightly so. The spill hit them at their busiest time, the peak of the vacation season. People can no longer swim or enjoy beaches, so they are opting for different vacation spots. Diners, afraid of the effects of oil taint on fish have quickly started taking fish off their plates.
Susan Spicer, a prominent New Orlean’s Chef has appeared on both Iron Chef America and Top Chef. She has filed suit against BP, Transocean Ltd, Cameron International Corp and a Halliburton Co who were all somehow involved. The spill has significantly affected her business since Bayona (her restaurant) serves dishes reliant on local seafood, it’s what she is famous for.
We hope that British Petroleum takes care of this mess and that they compensate all the people they have impacted. It’s really getting to be ridiculous that we are still talking about this oil spill. This oil has been gushing onto our waters for over two months and a solution has not been reached. We expect to see more chefs to follow in Spicer’s footsteps.