When people come to my restaurant, what I try and do besides growing the best carrots and besides cooking them with the best technique is

Provide a story because when you provide a story you generally connect people to food in in a way that the otherwise

Wouldn't taste certain ingredients and I think it supersedes

What I can do as a chef even on my best nights

I think I'm a I think I'm a very good chef. It's not I'm not false modesty. I don't find chef

But I also think there's this human experience surrounding it is connection to what that makes it

more delicious

Dan Barber is a celebrated chef, but his passionate ethics and intellect have made him much more than that

He's out to restore food to its rightful place

Visavi our bodies our ecologies and our economies and he would do this by resurrecting our natural

insistence on flavor

Dan Barber brings his theories to life at two restaurants rooted in a working farm and

Educational center in the verdant Pocantico Hills of New York the Stone Barn Center

Food and wine has called the Blue Hill restaurant at Stone Barns one of the world's top 10 life-changing restaurants

Pleasure is Dan Barber's way into what he calls the most exciting social movement of our time

I'm Chris to tip it and this is on being

Dan Barber has just published a terrific book his first called the third plate

Field notes on the future of food. I interviewed him as part of a 2010

Civic festival in Indianapolis on the arts humanities and religion the spirit and place festival as its named took food as its

Topic that year our conversation was one of the opening events hosted at a synagogue

congregation Bethel Zedek

Dan Barber's own Jewish identity rarely finds mention in his prolific writing from gourmet to the New York Times

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