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declaración enREV

declaración enREV

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Published by: raphael3277 on Sep 13, 2011
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10/28/2014

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Lima Declaration
Open Letterto the Chefs of Tomorrow
11-09-2011
 
OPEN LETTER TO THE CHEFS OF TOMORROWAt a time when society is rapidly changing, our professionmust actively repond to new challenges. The culinary profession of today offers a wide variety of opportunities and trajectories. We chefs remain united by apassion for cooking and share the belief that our work is also away of life.For us, cooking offers a world of possibilities, allowing us tofreely express ourselves, pursue our interests, and fulfill ourdreams.Indeed, we believe that cooking is not only a response to thebasic human need of feeding ourselves; it is also more thanthe search for happiness. Cooking is a powerful, transformativetool that, through the joint effort of co-producers—whether webe chefs, producers or eaters—can change the way the worldnourishes itself.We dream of a future in which the chef is socially engaged,conscious of and responsible for his or her contribution to a just and sustainable society.As members of the International Advisory Board of the BasqueCulinary Center, with a broad range of experiences, we keepdreaming about and reflecting upon the challenges to ourprofession. It is our hope that these reflections will serve as areference and inspiration for the young people who willbecome tomorrow’s chefs. To all of you, we direct this reflection, entitled An Open Letterto the Chefs of Tomorrow and signed in Lima on September 10,2011.
2Declaración de Lima
 
Dear chef,In relation with nature1.Our work depends on nature’s gifts. As a result we allhave a responsibility to know and protect nature, to useour cooking and our voices as a tool for recoveringheirloom and endangered varieties and species, andpromoting new ones. In this way we can help protect theearth’s biodiversity, as well as preserve and createflavors and preparations.2.Over the course of thousands of years, the dialoguebetween humans and nature has created agriculture. Weare all, in other words, part of an ecological system. Toensure that this ecology is as healthy as possible, let’sencourage and practice sustainable production in the fieldand in the kitchen. In this way, we can create authenticflavor.In relation with society3.As chefs, we are the product of our culture. Each of us isheir to a legacy of flavors, dining customs and cookingtechniques. Yet we don’t have to be passive. Through ourcooking, our ethics, and our aesthetics, we can contributeto the culture and identity of a people, a region, acountry. We can also serve as an important bridge withother cultures.
3Declaración de Lima

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