Dan Barber’s long-term mission: to change food and farming for ever America’s philosopher chef won over a president to his vision of sustainability. The co-owner and executive chef of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York has been the recipient of several James Beard Awards including Best Chef in 2006 and the country’s Outstanding Chef in 2009. Chef Dan Barber says the farm-to-table movement that he helped build has failed to support sustainable agriculture on a large scale. As described on Chez Pim: "Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. The Third Plate: Field Notes on the Future of Food tells the stories of farmers who aim to change the way we eat and cook, and unearths the research that will keep us from calling them crazy. Chef and restaurant support means both economic and agricultural sustainability. Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain. Barber turned author with “The Third Plate: Field Notes on the Future of Food.” In the book, he questions how much of a change the farm-to-table movement has brought about. Spreading the sustainability message. Chef Dan Barber -- he of the Genius cauliflower steaks and the braised short ribs -- has a new book out, which hits shelves today and is poised to reshape our national conversation about food. To do that, he says in a Yale Environment 360 interview, we need a new way of looking at diverse crops and the foods we eat. And now he’s bringing it to Britain. Dan Barber is the chef at New York's Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. Dan Barber’s accomplishments in the culinary world are outstanding if not unrivaled.
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