What if the most exciting innovations in cooking don't emerge at the stove, but out in the field? Dan Barber shows why agriculture, seeds, soil, and flavor are inseparably connected. Together with his team from Blue Hill and Rhizome, he offers insights into current research projects at the intersection of agriculture, cooking, and nutrition. Using concrete examples, he reveals how the kitchen becomes a tool for developing new cultivation systems, exploring flavor, and rethinking our food system. Small tastings bring the ideas presented to life. A keynote for anyone who wants to know how the future of our food is being shaped.
Dan Barber
Chef, Author, Co-founder of Blue Hill at Stone Barns & Founder of Rhizome
Few chefs have reshaped the relationship between agriculture and fine dining as lastingly as Dan Barber. With his two restaurants, Blue Hill in New York and Blue Hill at Stone Barns, he became a pioneer of a cuisine directly inspired by the field. For decades he has focused on seed diversity, soil fertility, and regenerative agriculture. Blue Hill at Stone Barns regularly ranks among the world's most significant restaurants, and Barber's book The Third Plate is one of the most influential works in contemporary food culture. As an author, speaker, and co-founder of the Stone Barns Center for Food and Agriculture, he shapes the international discussion about the future of our food system far beyond the kitchen.
