One of the World’s Top Chefs Has a Plan to Save Farm-to-Table Dining
Dan Barber is urging cooks around the world to plant small gardens as restaurants emerge from the Covid-19 crisis.
Stone Barn cooks start their Kitchen Farming Project. From left: Chuan-Chieh Chang, Bronson Petti and Pruitt Kerdchoochuen.
Source: Blue Hill
The farm-to-table concept is one of the most foundational in contemporary American restaurants, and one of its most prominent champions fears it could become extinct.
Dan Barber, chef and co-owner of critically acclaimed Blue Hill at Stone Barns Center for Food & Agriculture, is trying to enlist cooks from some of the world’s top kitchens to join what he calls the Kitchen Farming Project. It’s primarily meant to highlight the plight of a special class of small farms that have lost their restaurant customers.