He is one of the world's top chefs and one of the 100 most influential people according to The Times.
A new understanding of food: Dan Barber's experiment
Dan Barber is the New York chef who participated in the documentary series that appeared in Netflix, "Chef's Table", curated by David Gelb, the same director who made the docufilm on Jiro Ono.
Born in 1969 and looking like a geek, author of, among other books, "The Third Plate," he laid the foundation for the new understanding of food, based on a close relationship between it, health, resources, the environment and taste.
Executive chef and co-owner of Blue Hill in NYC and Blue Hill at Stone Barns, and advisor to the President's Council on Physical Fitness, Sports and Nutrition, with an appointment received directly from Barack Obama, Dan Barber started a strange experiment: preparing dishes made from leftovers and "garbage."
For three weeks, the Manhattan chef has been serving his guests courses also prepared with fish bones, vegetable scraps, and less-than-delicious meats.
Cost of the menu $75 per person. The strange initiative, which has received favor and criticism, has brought even more fame to the chef of New York, whose idea, however, started from a very specific thought and goal: to raise awareness of avoiding waste.
Far, then, from being a "scam" for customers, the experiment of Dan Barber demonstrated how delicacies can be eaten even using what are usually considered "leftovers" in the kitchen.
The project was named "WastED", which stands for "education on waste," and has for several weeks seen customers eating on tables made from biodegradable plastic plates, with dishes prepared from the prep scraps of other restaurants, stores, and supermarkets, as noted in thearticle appeared on The Daily Fact, and with foods that are "off grade" i.e., not really meeting the aesthetic standards of the market.
As many as five courses were on the menu:
salads;
Soups;
cereals;
meat seconds;
dessert.
Broken clams, beet whey, pasta scraps seasoned with sauces, fish heads and bones, dishes decorated with fruit and vegetable peels, cocktails made with coffee grounds, etc...
The flavors and tastes? According to those who tasted the menus, they were excellent, testifying that culinary technique, which is a real science that is learned through training and experience, can lead to extraordinary results.
Word of Dan Barber!
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