Tradition or innovation? Who should prevail and how far is it possible to go? These are questions that cross contemporary societytouching many sectors. Including the kitchen. The debate is open and has always characterized Care’s – The ethical Chef Daysthe project conceived Norbert Niederkofler And Paul Ferretti, now in its eighth edition and supported once again by Audiwhich confirms its commitment to an increasingly future sustainable.
Watch the full video of the conversation with the chefs on the dedicated platform
In the first stage of Care’s on Tourstaged at Venicethe watchword was progress. “For me it means looking at evolution that everyone faces in their life,” he said Virgil Martinez, chef and restaurant owner Central, in Lima, named among the best in the world. «I think it is a fundamental element there perseverancehave a goal. Because progress is made of small steps forward, with each one he performs daily”.
Watch the full video of the conversation with the chefs on the dedicated platform
But, exactly, how important it is the past? Looking ahead, we must remember where do we come from? «I believe that tradition and innovation are complementarywe certainly don’t have to see them as in contrast», he underlined Christophe Pele, executive chef of the restaurant The Clarences, in Paris, two Michelin stars. «Tradition serves us as docking station, represents our roots. Innovation is what we face, upon which we work accordingly».
Watch the full video of the conversation with the chefs on the dedicated platform
In this discussion between great personalities of the kitchen, could not miss advice to young people who want to enter the profession. “It is essential to go looking for memories», he revealed Supaksorn «Ice» Jongsiri, chef and restaurant owner Sorn, in Bangkok, two Michelin stars. «Who did you cook for the first time? I bet that you didn’t do it for the money, but to make you happy a person who I lovethe. Here, hold on to that memory.’
“AND cook with the same emotion. Who will guide you along the way.”
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Source: Vanity Fair
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