Culinary visionary Massimo Bottura is no stranger to thinking outside the kitchen. At the vanguard of a new generation of Italian chefs, his work both as an innovator and restaurateur has consolidated his reputation as one of the world’s most creative culinary figures.

Massimo Bottura’s internationally renowned three Michelin star restaurant, Osteria Francescana, is ranked first on the World’s 50 Best Restaurant List. Committed to feeding the hungry and reducing the shocking waste of food throughout the world, Massimo is also known for applying his creativity to bigger picture social issues, such as the Food for Soul project which commenced in Milan and created meals from repurposed food scraps. He engages the public in community projects aimed at bringing dignity back to the table.

Bottura doesn’t mince words: chefs, cooks, and other stakeholders in the restaurant and food services industry have a social responsibility and must no longer operate in a vacuum. Beyond simply pleasing the senses, they must immediately take up arms in the fight against food waste.

Several well-known panelists also shared their thoughts on this important issue during this talk: Canadian chefs Jeremy Charles, John Winter Russell and Antonio Park, as well as Jean-François Archambault, from La Tablée des Chefs. The discussion was moderated by Mitchell Davis, Executive Vice-President of the James Beard Foundation in New York.

About Mitchell Davis
Mitchell Davis is the Executive Vice President of the James Beard Foundation and a cookbook author, food journalist, and scholar with a Ph.D. in Food Studies from New York University. With the Beard Foundation for 20 years, Davis has created and overseen many of the organization’s important initiatives. In 2013 Davis assembled and led the team that was selected by the US Department of State to create the USA Pavilion at the Milan World’s Fair Expo 2015.

He coauthored the groundbreaking electronic book My Provence (Alta Editions) with famed French chef Laurent Gras, which won two 2013 awards from the International Association of Culinary Professionals, and holds a chair on the academy of the Londonbased World’s 50 Best Restaurants ranking program.

Photo credit: Jean-Sébastien Dénommé 

This talk was part of the Theater of Life series of socio-culinary events held at the Phi Centre from May 25 to 29, 2016. Centred on the theme of food waste, the programme included culinary demonstrations, an exhibition, and meals prepared by top local and international chefs.

À propos du Centre Phi
Le Centre Phi, c’est des salles qui se transforment au gré des activités: lancement, conférence, colloque, projection, exposition, concert, spectacle, installation interactive. C’est des studios de création et de production, avec la technologie la plus sophistiquée, mise au service des besoins artistiques. C’est un centre multifonctionnel où l’art peut s’exprimer dans tous ses états. Et c’est surtout un lieu d’échanges, d’apprentissage, de découverte, de lancement, de tournage, d’enregistrement, etc.

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