Dan Barber
Dan Barber
Dan Barberis a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute. He is married to Aria Sloss, a short story writer, novelist and former food writer. He is the author of The Third Plate...
NationalityAmerican
ProfessionChef
CountryUnited States of America
Dan Barber quotes about
thinking flavor chef
I think all chefs who pursue great flavor have good ethics.
thinking would-be being-the-best
If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.
vegetables perspective cows
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
technology flavor world
We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.
agriculture understanding ingredients
In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity.
support lessons ingredients
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
flavor ecology pursue
When you pursue great flavor, you also pursue great ecology.
cheap clarity ecological food lots stable
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
cities food people
People complain that cities don't have fresh, sustainable food, but it's just not true.