Disable ads!

11 quotes by Dan Barber

Dan Barber Born 1969 (age 45–46) New York City, New York, U.S. Education French Culinary Institute Tufts University Culinary career Current restaurant(s) Blue Hill (Manhattan) Blue Hill at Stone Barns Previous restaurant(s) Bouley (New York City) Chez Panisse (Berkeley, CA) Campanile (Los Angeles) La Brea Bakery (Los Angeles) Award(s) won Food and Wine 2002 Best New Chef – Blue Hill James Beard 2006 Best Chef: New York City Time 100 2009...
Read full biography of Dan Barber →

I think all chefs who pursue great flavor have good ethics.

0

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... →

0

When you pursue great flavor, you also pursue great ecology.

0

I'm not an environmentalist, or a doctor, or a nutritionist.

0

It's a fallen world. We eat and sacrifice in the process.

0

People complain that cities don't have fresh, sustainable food, but it's just not true.

0

There is no such thing as guilt-free eating.

0

Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look... →

0

If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking... →

0

We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological... →

0

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

0
Add a quote!
Background photo by Giuliana