How Massimo Bottura, the world's best chef, creates designer meals from rescued food - most expensive restaurant dishes in the world

This year, chef Massimo Bottura's restaurant, the roadside inn Francescana, ranked tenth in the report by the best restaurant award in the world month.
You may know him from Netflix's original series, chef's table.
What you may not know is that the Italian chef also founded Africa.
The profit Association "Soul Food" enhances the community's ability to fight food waste through well-designed community kitchens in Milan, Rio, London and Paris.
All of this is part of an inspiring movement that uses art, design, and food to change space and people.
In Rio, his first international community kitchen, Refettorio gastroa, was launched at 2016 Olympic Games.
It aims to use excess food and celebrity chefs to handle food waste and nourish the poorest people in the city, thus promoting social integration. (
Refettorio is from the Latin reficere, meaning "re"
"Make" and "restore ". ’)
The basic work in this world
The third food we produce is thrown away and over 0. 8 billion people are undernourished.
Soul food also opened ambrociano in Milan, Felix in London and Refettorio in Paris.
So far, they have cooked 450,000 dishes, served 150,000 guests, and recovered 45 tons of food by purchasing quality
Date ingredients that are completely edible but otherwise wasted.
Chef Massimo recently released bread is gold to tackle food waste with creativity and the star power of 65 chefs, including Daniel henm, Alan Dukas and René ·
Recently, he discussed the importance of food rescue at the Slow Food national chef summit.
Like the pioneer of slow food, he believes that food can cause change and tells MetroPlus why it is now an era of active chefs.
Chefs around the world are participating in cultural projects and working hard for positive changes in society.
You are the trailblazer here: why is it important to engage with the community?
Chefs today are influential people, so it is their responsibility to help their communities grow and become more sustainable.
Part of this increase is fighting food waste and hunger.
It's time for us to get out of the kitchen, listen to our community, and give back what we 've learned in years of hard work, sacrifice, and fulfillment and reward.
Our chefs have the same responsibility as others to make changes, and we have to do so now.
Not tomorrow, not in a few months.
Cooking is the call of action.
Why choose to focus on food waste?
What strategies should family chefs take?
The most precious lesson in the Italian kitchen is never to throw anything away: Never throw crumbs or bones in the bin.
Just think about bread.
Recipe for bread crumbs soup, bread, meatballs, bread pies, not to mention pasta
Like Passat"
When I was a child, my favorite dinner was milk soup: basically made of large pieces of stale bread, and I used to dunk with a bowl of hot milk, the moka machine has only that sip of coffee and a lot of sugar left. I mean, loads. Delicious.
When we opened the first Food for Soul's project Refettorio Ambrosiano, I invited my chef friends to join us and cook with the rest of the food from the World Expo.
We found ourselves with a lot of innovative recipes that we wanted to share.
That's why we published a book called bread is gold.
This is a recipe for collecting challenging stories, making lunch for children with very humble ingredients and dinner for homeless guests.
It was amazing to read about Rene redzpp's popcorn pesto.
Or Ferran and Albert Adria Cook for the kids at school.
Or Alan Dukas doing meatballs in a walk
Because the kitchen is too hot, put it in the fridge.
These are the recipes that make you want to get into the kitchen.
Bread is gold, a metaphor for giving value to the simplest things in life that we often overlook.
It's a way to see the world, look at your storage room and find the inner beauty in the most humble ingredients.
Even if their target audience is so different, is there a similar idea behind the operation of the Ostria Francesca and Refettorio kitchens?
Which kitchen do you think is more challenging?
There is a way to work in each kitchen.
Traditionally, Italian kitchens are rarely wasted.
Use every part of the animal, every part of the vegetable, and even the remaining ingredients.
We practice this in Osteria esscana's kitchen and try to teach young chefs enough wisdom about ingredients;
Respect not only the food they prepare, but also the food they eat every day.
Because we believe in the power of food regeneration, our staff meals are healthy and fresh.
You said that the most important factor in the kitchen is culture. Why?
How does this idea shape the soul?
We created an idea lab where we create culture every day: where we keep in touch with farmers, artisans and fishmongers who grow and share our philosophy with us.
Our kitchen is not a recipe, a list of ingredients or a technical presentation: it is a narrative of our landscape, passion, memory, and culinary heritage.
Our research takes us in many different directions, but we keep remembering where we are in space and time because it determines who we are.
Culture brings knowledge.
Knowledge leads to consciousness.
In terms of consciousness, this is only a small step towards a sense of responsibility.
Now is the time for the chef to step out of the kitchen, and everything that has accumulated over the years is not only experience, effort and sacrifice, but also satisfaction and recognition.
The food of the soul is a cultural project, not a charity.
Our goal is to feed as many people as possible and restore as much food surplus as possible.
We push people to change their mindset on urgent issues such as food waste and social isolation.
This means looking at the world from a different perspective and taking responsibility for it.
Over the past few generations, cooking skills have gradually eroded, especially for those who have grown up in supermarkets and ready-made environmentsto-eat meals.
How do young family chefs and chefs who don't even know how to deal with unfamiliar or stale ingredients solve this problem?
Cooking is not only physical labor, but also the work of a thoughtful person.
I can say the same about eating.
One of the most valuable materials or tools in the kitchen, and one of the materials or tools that are often left behind.
Consciousness: this is what it needs.
A variety of foods, including seasonal vegetables, fruits, beans, cheese, grains, fish and meat, are the best food I have ever grown up.
Avoid processed food.
Shop regularly and buy fresh ingredients.
Please use the food in the refrigerator before purchasing more food.
Then, make the most of the ingredients at every stage of their lives.
Come out directly from the oven and a loaf of bread is enough to eat.
The next day, it will be perfect to make pappa al pomodoro or bread pudding.
In two days, bread will be made with crumbs for meatballs, passarley and cakes.
This is the true beauty: to create something of value from something that may be considered to have no value at all.
Delicious leftovers make soup with vegetables that look old or sad.
Make fruit drinks or fruit bread and muffins with too ripe fruit.
Run out of meat in your fridge and prepare a la Gott, meatloaf, meatballs or grilled pasta.
Ugly fruits and vegetables taste as delicious as beautiful, sometimes even more delicious, just like brown fruits and vegetables (over mature)
Bananas are used to make ice cream or banana bread.
People often say that a person is "beautiful inside ".
Brown bananas, bruised fruits still have great potential in terms of smell, taste and texture.
The responsibility of the chef and all of us who cook at home is to find the inner beauty in each product.