THEY are two of the world’s most acclaimed chefs, each with a raft of awards, a constellation of stars and schools of kitchen alumni spreading their gospel. So when the American chef Thomas Keller and Andoni Luis Aduriz of Spain sat down last week for a joint interview, they were in a position to back each other up while slicing through some of the profession’s favorite platitudes. Supporting local agriculture and food traditions? Far too narrow a goal, they said. Chefs’ obligation to help save the planet? A lofty idea, they agreed, but the priority is creating great, brilliant food. ...