The 27th of June marked the 15th birthday of The World’s 50 Best Restaurants. One of the events was the #50BestTalks debate, with five of the seven number ones over the years: Ferran Adrià (El Bulli), René Redzepi (Noma), Joan Roca (El Celler de Can Roca), Massimo Bottura (Osteria Francescana) and Daniel Humm and Will Guidara (Eleven Madison).
The title of the conference was “The cuisine of the future: gastronomic visions”. The conversation had an optimistic, friendly vibe -more serious at the start due to the news of the death of chef Alain Senderens.
The new generations of chefs have already surpassed us
The speakers agreed on the great training received by young chefs today. Ferran Adrià explained that in 2018 he will publish 25 500-page books with the research carried out by the elBulliFoundation.
The inclusion of women and the dignification of the profession
Ferran Adrià also called for the inclusion of women in haute cuisine. For his part, Joan Roca spoke of the need to dignify restaurant work. He cited El Celler de Can Roca as an example, where there are two shifts so none of his employees have to work the whole day.
Awareness on food wastage
Massimo Bottura had a perspective more focussed on social responsibility, as reflected by his work through Food for Soul. René Redzepi spoke of the need to educate society and children on the value of food, following the idea that “if you don’t value something it’s because you don’t know its value”.
Not losing sight of the essence of gastronomy: making food delicious
The partners of Eleven Madison pointed out that we should never forget the underlying purpose of gastronomy: “to make delicious food”.
Watch their talks by clicking on the following links:
Image’s source: The World 50 Best Restaurants