Chef's Table Analysis

Chef Dan Barber is introduced on the Netflix series “Chef’s Table.” The narrator explains that Baber is the face of America’s farm to table movement. He pioneers his ideas in having an open conversation with farmers to breed crops for flavor and nutrients rather than solely for profit. Baber’s has an extremely passionate personality, persistent attitude, and a radical idea to add flavor to food by growing better ingredients. Watching this documentary and hearing all of Barbers ideas causes me to reflect on my own inspirations and those of chefs that I have met and worked with. Previously to coming to Johnson and Wales I had an extremely limited pool of chefs that I have met and/or worked with. In my opinion the majority of these chefs did not have passion for what they do. After years in the industry, the struggles of life weather away their passion. However, once I arrived at Johnson and Wales I discovered chefs that weren’t just dispassionate husks of their former selves. The majority of the chefs here are focused on their passion and how they can achieve a little more every day. This has formed two kinds of chef’s in my mind; those who have lost focus on what is important, and those intrinsically motivated to work

He accomplishes this by starting at the very beginning of the plate’s life. America widely popularizes that we can get whatever food we want whenever we want. This amazing idea has only one downfall; the flavor. By importing foods, we are able to have an overabundant pantry that has no flavor. By growing food modified to have a longer shelf life we take out flavor. Barber has tasked himself to reverse this problem. He owns a farm and regularly meets with other farmers, scientists, and breeders. With each interaction he gains the ability to create better ingredients and therefore a better final product. Even with the tremendous amount of work Barber has put into this idea he cannot do it