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Bookmark or Share- Chef Dan Barber on the Future of Farm-to-Table | Bon AppétitDan Barber talks about researching his book The Third Plate—and how it changed his outlook as a chef and restaurant owner.
- Dan Barber - WikipediaDan Barber (born October 2, 1969) is the chef and co-owner of Family Meal at Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate: Field Notes on the Future of Food .
- Dan Barber on Mentors, Tough Love, and Anger ManagementBarber includes the legendary French chef Michel Rostang among his mentors, noting that Rostang has suffered four heart attacks in the kitchen as he’s tried to secure a third Michelin star, an achievement that has eluded the Rostang family for three generations.
- Dan Barber | Speaker - TEDDan Barber is the chef at New York's Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, where he practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth.
- ‘Chef’s Table’ Season 1, Episode 2: ‘Dan Barber’ Recap - EaterWho is Dan Barber? Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns (Eater critic Bill Addison’s 2016 Best Restaurant in America) in...
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