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.
