What the land offers, we put on the menu
The second episode of Chef Dan Barber's life-long philosophy is farm-to-table and being a chef. He has been leading the team to study how to do a good job in the ecosystem of the Blue Mountain Farm, in order to ensure the freshness of the ingredients, just as his grandmother always did during her lifetime.
From farm to table
Michael Pollan says you are what you eat, but you are also what you eat
It sounds complicated, but it actually confirms a point of view that the world is a cycle. As mentioned in the film, bulls are generally despised locally because they will affect the milk production of dairy cows, so they will be separated from their mothers and fed them with feed, but the quality of such bulls is not good, so the farm and the owner The chef decided to experiment and let the calf grow up drinking milk freely with its mother, so he made a great beef tortilla, which is amazing.
Humane at the highest level, producing the best taste.
Dan is constantly come back and come back to food, going back to the source of delicious food - ingredients, the farm is an ecosystem, if any link is not controlled well, the resulting ingredients will be mediocre, so Blue Mountain Farm introduces cows and chickens. , and later began to breed goats and so on. He innovated the technology of the farm, constantly upgraded the ingredients, such as wheat, helped some universities and research institutes to do experiments, controlled the food from the source, and bred for the taste. I think he is not only for his kitchen, but really for the whole food. contribute to the world. He hopes that everyone can feel connected to the world after eating the food of Blue Mountain Farm. This kind of thing is really a high pursuit. You can see his persistence in his career.
Be a master chef
Dan is constantly researching new menus, because his menus are based on the farm's seasonal ingredients, and he uses the best ingredients to make delicious food. Looking at his kitchen, he feels that the team is very good. Everyone speaks freely and must do their best. He works hard for the team, but Dan will do it himself, so he only has two stores now, which may be related to his childhood experience, always mentioning that his mother died when he was 4 years old, opening a restaurant may be able to let his mother Back at the table, that was probably his original intention. That's why he has been working so hard.
Dan let me see the persistence of a chef, the pursuit of ingredients and physical practice finally made me understand the scene of Dan running at the beginning, because it really requires good physical strength. The importance of a team, a good chef should continue to lead the team to produce efficiently.
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