Interview with Albert Lukas

We're excited to launch our new monthly newsletter series! Each edition will feature exclusive interviews with former students and industry professionals, highlighting their experiences and how they connect with our study abroad program. Stay tuned for each release, available via email and on our website.

NEWSLETTER AUTHOR

Kelly McClay, retired Dean of the Academy of Culinary Arts, is the author of the first edition of the Marco-Polo Study Abroad newsletter. A passionate advocate for sustainable practices in the food service industry, she has long encouraged students to explore Italy, immersing themselves in its rich culinary traditions and culture. Her dedication to experiential learning and global education continues to inspire the next generation of culinary professionals.

INTERVIEW WITH ALBERT LUKAS Sustainability /Restaurant Associates 

Supervising Chef at Restaurant Associates

ALBERT, THANK YOU FOR TAKING THE TIME TO RESPOND TO A FEW QUESTIONS.  CAN YOU TELL OUR READERS A LITTLE ABOUT YOUR BACKGROUND AND HOW YOUR CAREER CHOICES LED YOU TO YOUR CURRENT POSITION WITH R/A?

My name is Albert Lukas; I am a supervising Chef with Restaurant Associates, overseeing the Mid-Atlantic and Southeast regions. I am currently living in the D.C. area.  My responsibilities include outreach, client interaction, training, and sustainability initiatives.  I am a graduate of the Culinary Institute of America and have 40 years of experience in the culinary industry.

ALBERT, MARCO POLO STUDY ABROAD PROGRAMS HOPE TO INSTILL IN THEIR PARTICIPANTS A GREATER UNDERSTANDING OF WORLD ISSUES AS THEY RELATE TO FOODSERVICE.  DO YOU SEE A CORRELATION BETWEEN TRAVEL AND THE UNDERSTANDING OF SUSTAINABILITY?

Yes, absolutely. Exposure to different cultures and food systems through travel allows culinarians to see firsthand how sustainability practices vary worldwide. Global travel and cross-cultural immersion are among some of the most important career-building opportunities that young culinarians can do to boost their understanding of global foodways. I was fortunate to have had the opportunity to work in Lyon, France, early in my career.  It had a profound impact on how I view products, techniques, and sustainability.

DO YOU SEE AN INFLUENCE OF CULTURAL DIVERSITY IN THE COMPANY’S SUSTAINABILITY EFFORTS WITHIN YOUR PERSONNEL WORK ENVIRONMENT?

Certainly, many sustainability practices that are now trending in modern kitchens have been deeply embedded in traditional food cultures for centuries. Whether it’s nose-to-tail butchery, fermentation, or zero-waste cooking, these techniques originated out of necessity and have since evolved into refined culinary arts. Many dishes started out as humble cooking, for example, dishes like Tete de veau and  pot au fleur using whole animale techniques then elevated to grand cuisine by chefs such as Daniel Boulud and Paul Bocuse.

IF A CULINARY ARTS STUDENT HAS A PARTICULAR INTEREST IN SUSTAINABILITY ISSUES, REDUCING FOOD WASTE, DECARBONIZATION, WATER CONSERVATION ECT.. WHAT CAREER ADVICE WOULD YOU OFFER THEM?

Absolutely! Engaging with local farmers and artisans builds a stronger, more resilient food system. By supporting community-supported agriculture (CSA), chefs and food enthusiasts can develop a direct connection to the source of their ingredients, ensuring freshness, seasonality, and ethical production. Plus, these relationships help foster a greater appreciation for the labor and sustainability practices behind every ingredient. We are fortunate to have many outstanding Artisans, and their contributions are growing. Everything from Cheeses, Sulumi, heirloom grains and rice, all up and down the east coast there are truly dedicated craftsmen producing amazing small batch products. Students should get involved to meet and learn about these incredible ingredients..

CAN YOU THINK OF THREE SUSTAINABLE PRACTICES THAT ARE PREVALENT IN EUROPE THAT STUDENTS PARTICIPATING IN THE MARCO POLO PROGRAM SHOULD BE AWARE OF AND LOOK TO IDENTIFY DURING THEIR TRIP?

Based on my time living and working in France, it is clear that Europeans eat far more seasonally than we do in the United States. Also, community recycling programs are far more serious than we are accustomed to here, and there is a true sense of individual responsibility to support that goal.  I remember a time in Germany when I watched a woman riding her bicycle with a basket on the front, which was full of glass bottles.  She stopped at the recycling station and deposited them in separate bins based on color.  That image has stayed with me over the years.  It is just an everyday part of their life.  Another example of advanced sustainability is the Marine Stewardship Council (MSC). That organization is simply outstanding with their work on seafood.  Recognizing these differences can be eye-opening and help the students adopt more sustainable habits in their own careers. 

I AM CURIOUS ABOUT RESTAURANT ASSOCIATES' CONCEPT OF WELLNESS AS IT RELATES TO ALL MATTERS OF SUSTAINABILITY.  DO YOU SEE SUSTAINABILITY BECOMING OF GREATER IMPORTANCE IN THE AREA OF NUTRITION STUDIES?

Restaurant Associates sees a very important connection in these two areas.  We actually have a Director of Wellness and Sustainability.  They have established local purchasing programs and are developing recipes using more nutritionally packed foods.  Currently, they are doing exciting things with mushrooms. Mushrooms, in particular, are a fantastic ingredient choice—not only for their nutritional value and umami-rich flavor but also for their minimal environmental footprint. The company's commitment includes a program called Forlife that helps cultivate well-being practices for personal and environmental health.

CHEF, WHAT IS YOUR PERSPECTIVE ON SUSTAINABILITY IN THE FOOD SERVICE INDUSTRY?

“My philosophy of work and life is to be able to provide for the future by training the future generations of our industry as well if not better than we were.”

CHEF, THANK YOU SO MUCH FOR TAKING TIME OUT OF YOUR BUSY SCHEDULE. 

WE HERE AT MARCO POLO GREATLY RESPECT YOUR EFFORTS IN CREATING A HEALTHIER, SAFER, TASTIER, AND SUSTAINABLE WORLD FOR ALL OF US. Sincerely,

Kelly McClay