Publié le 17/10/2016

When chefs side with farmers
by Slow Food

"For too long chefs have remained distant, up in their ivory towers, concerned only with their clients. We have to be involved with the entire population, from young people to corporations, schools and universities." - Olivier Roellinger.

"For too long chefs have remained distant, up in their ivory towers, concerned only with their clients. We have to be involved with the entire population, from young people to corporations, schools and universities." - Olivier Roellinger.


"What position can cooks adopt in front of industrial food groups?"

Video produced by Slow Food @Terra Madre Salone del Gusto 2016.

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