TED talk with Dan Barber
In our research to chefs that catch our interest, we sometimes come along publications that we would like to share with you. As The Creative Chef Collection we don't want to be only a collection of books we try to sell. Our philosophy is all about sharing knowledge so the hospitality industrie can grow in his quality and becomes a more sustainable industry and an example of how we can more consciously choose our products for our food at home.
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
In this TED talk Chef Dan Barber, executive chef and co-owner at Bleu Hill, New York tells with a lot of humor, about a fish he knew and a fish he got to know. Dan Barber is a chef on our wish-list of chefs for the CCC. His view on sustainability and his performances to make the world aware, is for us an example of the artist in the world of hospitality. He doesn't shy the conflict in what is called sustainable. How can a fish being called sustainable if the food it gets isn't sustainable at all. He gives us another point of view. He gives us something to think about. He makes us wonder. Dan Barber has a philosophy that needs followers. And gladly his opinions are being heard.
De Goede en De stoute is a proud partner of the Creative Chef Collection.