Dan Barber

Dan Barber
Born 1969 (age 48–49)
New York City, New York, U.S.
Education French Culinary Institute
Tufts University
Culinary career
Website www.bluehillfarm.com/food/overview/team/dan-barber

Dan Barber (born 1969) is 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 Beth Sloss, a short story writer, novelist and former food writer, with whom he has a daughter, Edith, born in 2013. He is the author of ‘The Third Plate’.

Achievements

In 2002, Barber was named one of the Best New Chefs by Food and Wine Magazine.[1] He has received several James Beard Foundation awards, including the 2006 award for Best Chef: New York City and the 2009 award for Outstanding Chef. The James Beard Foundation also named him the top chef in America in 2009.[3] Also in 2009, he was named one of the world’s most influential people in Time Magazine's annual Time 100.[4] In 2014 he published his book 'The Third Plate - Field notes on the future of food' in which he describes the development of mankind via our food in four episodes: Soil, Land, Sea and Seeds. The Third Plate offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third plate is where good, healthy farming and good, healthy food interact.

Approach to cuisine

Barber has written on many food and agricultural policies, which have appeared in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine. His writings pertain to creating a consciousness about the effects of everyday food choices and food sustainability. Barber's efforts to forward the local cuisine movement are brought to the table at his flagship restaurant Blue Hill at Stone Barns,[5] where seasonal produce grown and raised on-site is grilled over wood fuel from the nearby forests.

In 2008 his TED talk was on foie gras produced without force-feeding on a farm in Spain which he describes as a "Garden of Eden".[6]

In February 2010, Barber gave a talk at the TED Conference where he outlined his discovery of extensively farmed fish at Veta La Palma. He spoke about how ecological and sustainable farm systems produce the best tasting food.

Barber was appointed by the President of the United States Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition and is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.[7] Barber was featured in episode two of the first season of Netflix's Chef's Table series in 2015. [8]

References

  1. 1 2 Abdelnour, Salma (July 2002). "America's Best New Chefs 2002". Food and Wine Magazine. Retrieved May 3, 2009.
  2. ↑ "Best Chef: New York City". James Beard Foundation. 2006. Retrieved May 3, 2009.
  3. 1 2 "2009 James Beard Foundation Award Winners". James Beard Foundation. May 5, 2009. Archived from the original on May 9, 2009. Retrieved May 5, 2009.
  4. ↑ Adrià, Ferran (May 2009). "The 2009 Time 100". Time Magazine. Retrieved May 3, 2009.
  5. ↑ http://chefsandmasters.blog.com/
  6. ↑ Barber, Dan (November 2008). "Dan Barber: A foie gras parable". TED.com. Retrieved 2017-04-28.
  7. ↑ "Advisory Board". Harvard Medical School, Center for Health and The Global Environment. Retrieved May 2, 2010.
  8. ↑ https://www.imdb.com/title/tt4295140/

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