Quotes by Dan Barber

About Dan Barber:

Dan Barber is a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B. A. in English, and a graduate of the French Culinary Institute. He is married to Aria Sloss, a short story writer, novelist and former food writer.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.

Dan Barber

If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.

Dan Barber

We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.

Dan Barber

People complain that cities don't have fresh, sustainable food, but it's just not true.

Dan Barber

When you pursue great flavor, you also pursue great ecology.

Dan Barber

I think all chefs who pursue great flavor have good ethics.

Dan Barber

Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.

Dan Barber

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

Dan Barber

I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.

Dan Barber

There is no such thing as guilt-free eating.

Dan Barber

I'm not an environmentalist, or a doctor, or a nutritionist.

Dan Barber

It's a fallen world. We eat and sacrifice in the process.

Dan Barber

Author Bio

NameDan Barber
DescriptionAmerican chef
Born1969
ProfessionChef