Massimo Bottura and Friends on the Future of Food: Can Chefs Save the Planet? - 92Y, New York

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Massimo Bottura and Friends on the Future of Food: Can Chefs Save the Planet?

Massimo Bottura with Danny Bowien, Kathryn Garcia, Daniel Humm, Fabio Parasecoli and Mitchell Davis (moderator)

Do today's chefs have a greater social responsibility than ever before?

Massimo Bottura, the world renowned and influential chef, has become one of the most passionate voices on the topic of food waste and social inclusion in recent years. In 2015, he established Refettorio Ambrosiano, a community soup kitchen, to coincide with the Milan Expo. In an abandoned theater re-designed by leading Italian designers, Bottura and over 60 of his chef friends, from Ferran Adrià to René Redzepi, cooked for visitors throughout the Expo. Join Bottura, chef Danny Bowien, NYC Department of Sanitation Commissioner Kathryn Garcia, and professor Fabio Parescoli in conversation with Mitchell Davis as they share stories and recipes from this adventure — the inspiration for Bottura’s latest book, Bread is Gold. Learn tips to being more resourceful in the kitchen and be inspired to improvise and experiment more to turn humble ingredients into delicious meals at home.

Massimo Bottura

Massimo Bottura is the chef and owner of Osteria Francescana, a three Michelin star restaurant that he opened in 1995 in Modena, Italy and that was ranked #1 on the World’s 50 Best restaurant list in 2016.

Danny Bowien

Danny Bowien is the chef and cofounder of three restaurants: Mission Chinese Food in San Francisco and New York and Mission Cantina in New York.

Kathryn Garcia

Appointed in March 2014 by Mayor Bill de Blasio, Commissioner Kathryn Garcia leads the world’s largest municipal waste management agency and its 9,700 uniformed and civilian employees.

Daniel Humm

Daniel Humm is the chef/co-owner of Eleven Madison Park, The NoMad and NoMad Bar in NY, and the fast casual restaurant Made Nice.

Fabio Parasecoli

Fabio Parasecoli is Professor and Director of Food Studies Initiatives at the New School in New York City.

Mitchell Davis

Mitchell Davis, the James Beard Foundation’s Executive Vice President is a cookbook author, journalist, speaker and scholar with a B.S. from Cornell’s School of Hotel Administration and a Ph.D. in Food Studies from NYU.