This is certainly the era of catering; of hidden flavours, of insurmountable judgements, of art reflected on a plate. There is no chef in the world who does not aim for the stars, and they are not those of the firmament, but of the indisputable Michelin guide. If you deserve them, you will do everything to keep the skylight of success up. If you lose them, you will see the walls of your security come tumbling down. Jar cooking, vacuum cooking, tablets, painted lawns, foams, powders and improvised splatters: there are thousands of inventions developed within the walls of a professional kitchen to enchant critics and gastronomic experts. But amidst the glittering lights of always-full place settings and world guide awards, the value of natural food, which respects the environment and raw materials by combining catering and eco-sustainability, what place does it occupy in the hearts of new celebrities?
From stars to stables: catering and eco-sustainability according to Dan Barber
Agriculture plays a key role in building a healthy diet that is good for people and the environment. Dan Barber, a chef devoted to km 0, knows this well. In his restaurant, in fact, he has made it his life's mission to correct relationship between catering and eco-sustainability. Dan Barber does not just offer a delicious and aesthetically elegant dish to his customers, he rather gives the vision of an experience; something more profound, able to convey with simplicity the soul and history of his ingredients: what they are, what their properties are, who grew them, where and why.
Behind every dish is the love and absolute respect for a job related to the land that hosts us: farming. In his restaurant, even the smallest radish hides a unique taste, because behind its mischief lies Barber's desire not to alter it.
What responsibility do we have for what we eat, for the planet we live on? Based on these questions, Barber has built his educational and experimental reality; growing the vegetables on his menu, breeding the cows that produce the milk for his butter, grazing the goats that give him delicious ricotta cheese. Because his goal is to cook good food.
Find out more about the official website of Dan Barber, Bluehill Farm.
From Masterchef, Antonia Klugmann's courage to change
In the light of his debut with Master chef and the subsequent publication of the first book Heart and courage, Antonia Klugmann tells his story. A story of desire and sensitivity emerges from his words. His restaurant - The Argine in Vencò - is her home; the nest where she expresses her tastes, her moods related to her love of cooking (passed on to her by her grandparents) and her ambition to bring only fresh, seasonal food to the table.
She too, impressed by Dan Barber's writings, aims for culinary balance and makes room for taste, for naturalness, even before fashions and excesses. For Antonia, little is needed to create a dish. Everything on the other side of the window intrigues her: the intoxication of the wind, the colour of the leaves, the silence of the growing fruit. Her, nature and nothing else.
Might the time have come for a reunion between the culinary art and the value of good things? Only one thing is certain: the more awareness grows, the more we nourish the reality we want.
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