Full Text of "An Open Letter to the Chefs of Tomorrow" from Lima

Per many requests from our readers, here is the entire “Open Letter to the Chefs of Tomorrow’ signed in Lima, Peru on September 10, 2011 by Ferran Adriá, Yukkio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gastón Acurio, Alex Atala and Dan Barber at the 2nd Summit of the International Advisory Board of the Basque Culinary Center: 

Dear Chef,

In relation with nature

1. Our work depends on nature’s gifts. As a result we all have a responsibility to know and protect nature, to use our cooking and our voices as a tool for recovering heirloom and endangered varieties and species, and promoting new ones. In this way we can help protect the earth’s biodiversity, as well as preserve and create flavours and to elaborate culinary methods.

2. Over the course of thousands of years, the dialogue between humans and nature has created agriculture. We are all, in other words, part of an ecological system. To ensure that this ecology is as healthy as possible, let’s encourage and practice sustainable production in the field and in the kitchen. In this way, we can create authentic flavour.

In relation with society

3. As chefs, we are the product of our culture. Each of us is heir to a legacy of flavours, dining customs and cooking techniques. Yet we don’t have to be passive. Through our cooking, our ethics, and our aesthetics, we can contribute to the culture and identity of a people, a region, a country. We can also serve as an important bridge with other cultures.

4. We practice a profession that has the power to affect the socio-economic development of others. We can have a significant economic impact by encouraging the exportation of our own culinary culture and fomenting others’ interest in it. At the same time, by collaborating with local producers and employing fair economic practices, we can generate sustainable local wealth and financially strengthen our communities.

 

In relation with knowledge

5. Although a primary goal of our profession is to provide happiness and stir emotions, through our own work and by working with experts in the fields of health and education, we have a unique opportunity to transmit our knowledge to members of the public, helping them, for example, to acquire good cooking habits, and to learn to make healthy choices about the foods they eat.

6. Through our profession, we have the opportunity to generate new knowledge, whether it be something so simple as the development of a recipe or as complicated as an in-depth research project. And just as we have each benefited from the teaching of others, we have a responsibility, in turn, to share our learning.

In relation with values

7. We live in a time in which cooking can be a beautiful form of self-expression. Cooking today is a field in constant evolution that includes many different disciplines. For that reason, it’s important to carry out our quests and fulfill our dreams with authenticity, humility, and above all, passion. Ultimately, we are each guided by our own ethics and values.

Post Note, September 23, 2011: From the writers of Your Culinary World: Bravo! Bravo! Bravo!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Chefs around the World to Remember 9/11 by Wearing Red Bandanas

As the anniversary of 9/11 approaches, chefs from New York to Mumbai will pause and take a moment to tie in a red bandana in remembrance of Welles R. Crowther, who represents the bravery found that day among the horror of hate and destruction.

A young man who dreamed of being a firefighter but became instead a financial trader, he gave his life to save other, still wearing his good luck red bandana.

He brought the frightened and confused to their feet in the burning building urging, “Everyone who can stand, STAND NOW. If you can help others, DO SO.” Then he led group after group to safety only to meet his own death high within the now collapsing south Tower.

He was a remarkable young man who had learned early in life the “there was no ‘I’ in the word team”. And this is a concept known to all the professionals of our industry - we are a team. But a team that extends beyond the boundaries of our properties.

We serve the world and so the model we project should be a mirror to the world of what life might be – gracious and kind, inclusive and receptive.

Welles Crowther could have run, thinking only of himself. Instead he turned, as the chefs and staff of Windows on the World did, to help, to serve, to say we are not alone in this world. 

Ths September 11^th will you be wearing a red bandana to tell others that life truly matters, that caring matters in every thing we do?

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

The Ledbury Restaurant Ranked as London's Best by Harden's

As Charles Dickens wrote, “It was the best of times, it was the worst of times”.  He was, of course, referring to Paris during the tumultuous days of the French Revolution.

But he was also referring to his own beloved London when he wrote that sentiment in his groundbreaking novel, A Tale of Two Cities.

London still mirrors that statement as it was just three weeks ago that the Australian chef Brett Graham and his staff at London’s famed restaurant, The Ledbury, drove rioters from their restaurant with kitchen tools in hand.

For their courage, the staff at Your Culinary World was delighted to acknowledge their professional bravery with the Golden Rolling Pin Award.

Now Harden’s, one of the United Kingdom’s leading restaurant review guides, has ranked them first among London’s many outstanding restaurants. Congratulations once again and well done. They completely deserve it!

Their first place ranking is based on the reviews submitted by over 8,000 delighted diners which puts The Ledbury's staff among such former winners as the well known chef Gordon Ramsay.

It seems that The Ledbury staff can both defend and create with equal skill and finesse their restaurant and their guests.  Now that’s a truly well trained staff! 

When in London, be sure to visit there -you will find both the staff AND cuisine memorable as all of London does.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

How Chefs and Hotels Invented Civilization

While the world cheers the release of the journalists held under virtual house arrest in Libya at Tripoli’s esteemed Rixos Al Nasr Hotel, many in the hospitality industry are proud of the heroic professionalism of the staff there.

In addition to having to cross dangerous battle lines each day to even get to work, workers at the Rixos Al Nasr Hotel knew that their ever action to support and serve the trapped journalists was observed and reported to the Gaddafi government by official “minders” and other undercover agents inserted into the Hotel's departments. 

Thankfully, the International Red Cross has been able to intervene as the city moved under newer government control and the journalists have now been allowed to leave the Hotel.

Yet can we be truly surprised that such support for freedom of choice and speech came, not only from Geneva, but also from the cooks and staff at the Hotel. Historically hotels and restaurants have always been a place of gathering where ideas could be freely discussed.

From the independent coffee houses of Vienna to the lunch counters of America’s South, when people can gather together and speak freely, humanity is always well served, along with the cuisine.

So it should come as no surprise that researchers at Harvard University now believe that cooking, rather than weapons, make humans, well, truly human. Dr. Chris Organ, who led the study, believes that “in the big picture, eating cooked food had huge ramifications.”

Not only did cooked food provide a bigger nutritional punch than a raw diet, it also eventually provided a cultural focus point that promoted art, language, farming and trade (something war and violence has never done).

So take pride once again in our industry. Down through history, the creative chef, the welcoming host have been there in both good and bad times making a difference, reminding us all with flavor and flair who we really are as people.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

With Kitchen Pride, London Carries On

During dark times, humor always helps. And no one, but no one, does 'dry humor' better than the Brits.  So it's hats off to the best sign seen recently in London. 

Echoing the World War II designed "Keep Calm and Carry On" signs, it directly honors the brave staff at Ledbury's and several other restaurants (including one owned by Chef Jamie Oliver), who heroically defended their guests and kitchens against looters with rolling pins and frying pans in hand.  Bravo, bravo, bravo ladies and gentlemen!

So smile and keep wishing the best for dear London.  She's a grand city and her restaurants are, not only some of the best in the world, but also possibly among the most courageous. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011