Culinary Ecologism: Top Chefs Grow Their Own Ingredients

More and more renowned chefs worldwide are diving into growing their own ingredients. The “green cuisine” is a rising trend that focuses on the ecological, the sustainable, and the local, often involving direct work in the gardens. This is the direction that the future of gastronomy is heading towards.

Chef Dan Barber and the “Farm-to-Table” Movement

Dan Barber, although less known in Europe, is a prominent figure in the U.S. culinary scene. Not only has he earned two Michelin stars at his restaurant Blue Hill at Stone Barns, but he has also been included in Time magazine’s list of the 100 most influential people in the world. Barber is more than just an outstanding chef; his mission is to promote sustainable and high-quality agriculture. He was one of the pioneers of the “farm-to-table” movement, which highlights the work of small producers.

This year, Barber announced that he will step away from cooking personally in his restaurant and, instead, will create a rotating system of guest chefs. Furthermore, he has become more involved in agricultural projects like Row 7 Seed Company, which seeks to develop new varieties of grains and vegetables, and Kitchen Farming, an initiative that allows chefs to grow their own crops on his farm.

Chefs Worldwide Embrace Sustainability

Barber is not alone in this approach. Gísli Matthías Auðunsson, chef at the Icelandic restaurant Slippurinn, also embraces sustainability and seasonal products. In his kitchen, what they don’t grow in the Vestmann Islands, they source from local farmers.

Alice Waters, a pioneer of the “farm-to-table” concept, popularized the idea of including the origins of ingredients that supply her restaurant, Chez Panisse, on the menu. Her approach is based on three principles: ecological, local, and sustainable.

Spanish Gardens and the Chefs’ Commitment

In Spain, chefs like Andoni Luis Aduriz (Mugaritz) and Eneko Atxa stand out for their commitment to local and sustainable agriculture. Atxa has gone even further, creating a bioclimatic restaurant considered one of the most sustainable in the world. Additionally, he is about to launch Bestfarmers.eco, a global platform aimed at giving visibility to small producers.

Other notable figures include chefs like Rodrigo de la Calle and Ricard Camarena, who, like their international peers, are committed to a gastronomy that not only focuses on the kitchen but also on the land, striving for a more sustainable world.

An Innovative Academic Project in Gastronomy

Vocento, in collaboration with the Pontifical University of Comillas, is launching an innovative academic project that will combine studies in gastronomy, agricultural and environmental engineering, along with business administration training. This program will offer undergraduate, dual degree, and postgraduate programs, solidifying Vocento’s role as a key player in the gastronomic and educational sectors while promoting the importance of agriculture in haute cuisine.

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