This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.
“GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00]
“In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00]
“Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00]
“The world of high end cooking has been so regimented and disassociated with the world of everyday cooking and we need to break down those barriers.” [37:00]
–Dan Barber on Chef’s Story