Throughout the past two weekends of September 18-19 and 25-26, the Alta Badia mountains served as the backdrop to an important annual event – CARE’s, The Ethical Chef Days. The international expo, marking its 5th edition this year, brings together Chefs and restaurant industry professional from all over the world who share similar perspectives and points of view. Values in common include sustainability and the ethics tied to the kitchen, respect for the environment and the fight against waste.
CARE’s is organised each year by Norbert Niederkofler, three-starred chef of Ristorante St. Hubertus in Alta Badia, who has become a spokesperson for the “Cook the Mountain” philosophy, which promotes a cuisine that respects the local region around us and is sustainable through the use of mountain ingredients gathered though foraging.
Italian and international guests alternated between physical and streaming presentations, with a unique goal, says Chef Niederkofler. “Our goal has always been that of introducing cuisine to worlds that are fairly distant (from fashion to design, from art to technology) and have them interact with each other to talk about ethics and sustainability.”
Sustainability, respect, ethics: these are themes that have been close to our hearts for almost half a century. For this reason we at Gico have been following this expo for years, with the conviction that a great effort from all of us can help make the world a better a place.
2020’s Care’s distinguished itself from past editions for its new “more digital and interactive” formula, explains the chef and organiser. Physically present were great Italian Chefs like Enrico Crippa, Gianluca Gorini, Carlo Cracco, Antonia Klugmann, Giancarlo Morelli, while other esteemed professionals of the international restaurant world – like Chefs Virgilio Martinez and Luca Fantin – were able to attend via direct streaming, where they discussed their sustainable dishes, prepared live with the support of the kitchen staff of AlpiNN, a location of excellence on the Plan de Corones.
Amongst the protagonists of the international event’s final evening were Chef Paolo Griffa of the Petit Royal de Courmayeur, a young chef of great talent with whom Gico has had the pleasure of producing a completely tailor-made project with a particular attention to sustainability, in line with the philosophy of the mountain Chef.
In the past we talked about sustainability and care for the environment with Chef Griffa. Here is the video of the interview between Valeria Ongaro and the Chef, made with the CHIC association:
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