Dan Barber: My life in five dishes
How true flavour will revolutionise food and the mistake that re-focused his life's work.
The Food Chain · BBC World Service
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Show Notes
In an illustrious career spanning three decades, there’s little that booking-writing, seed-breading, ‘philosopher chef’ Dan Barber has not put his hands to. Celebrated as the poster child of the ‘farm to fork’ movement, he tells Graihagh Jackson how a visit to a wheat farm called into question everything he thought he knew about agriculture and changed his cooking and ethos forever.
Surprisingly though, Dan started life wanting to be a writer not a chef. Through five dishes, we hear how a failed stint as a baker, a baptism of fire in french kitchens and running a company from a mice-infested kitchen eventually won him over to the cause. We learn that an obsession with simplicity and flavour has taken him on a farming odyssey around the world, what coronavirus can teach us about the future of food, and how it all started with a humble dish of scrambled eggs.
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(Picture: Chef Dan Barber. Credit: Richard Bolls/BBC)