how to prepare an expert chef in slow food - health edu
TRANSCRIPT
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HOW TO
PREPAREAN EXPERT CHEF
IN SLOW FOODFrancesca Gallo
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SLOW FOOD
Promoted as an alternative to fast food, it strives to
preserve traditional and regional cuisine and
encourages farming of plants, seeds, and livestock
characteristic of the local ecosystem. Its goals of sustainable foods and promotion of local small businesses
are paralleled by a political agenda directed against globalization of
agricultural products
Not Fast Food
Prof.ssa FRANCESCA GALLO - I.P.S.S.E.O.A. BUONTALENTI Florence ©2017
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SLOW FOOD HISTORYThanks to CARLO PETRINI
…in 1986 by Carlo Petrini and a
group of his gastronomic friends in Italy.
Slow Food began in Italy with the
founding of its forerunner
organization,
Arcigola
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Why slow food?
opposite of Fast Food
When -> Formed in response to the
despair felt by these men who were
offended by the 1986 installation of a
McDonald’s near the Spanish Steps,
one of Rome’s most historical
landmarks
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Slow Food Today
The Slow Food organisation
has expanded to include over
100000 members with branches
in over 150 countries.
Over 1300 “local convivial”
chapters exist,
360 convivia in Italy
The organizational structure is decentralized: each
convivium has a leader who is responsible for
promoting local artisans, local farmers, and local flavors
through regional events such as Taste Workshops, wine
tastings, and farmers' markets
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Of slow food
SOME VALUES
knowing food origins;
supporting biodiversity
pleasure, taste, knowledge,
Choose the enjoyment of
food
uniting as a local food
community and economy
people coming together on the
farm, in the market, and at the
table
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FOODGOOD
Food is meant to be tasty,
wholesome, capable of
satisfying all 5 senses and
able to evoke a complex
set of feelings, memories
and identity.
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FOOD
CLEAN
the way it is
produced respects
the environment,
animal welfare and
our health
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Search Browse
FOODFAIR
Select Enjoy
those who produce it should receive(right)payment for their
work
10HOW SLOW FOOD MOVEMENT TRANSFERS VALUES
3 - Education
Events
School
Terra Madre
SALONE DEL
GUSTO
4 - Communication
Osterie di
Italia
Vini d’italia
Rosmarino
Gambero
Rosso
2 - Territory
Presidi
Area del
Gusto
1 - Slow Life
Mission
Philosofy
11(1) SLOW LIFE MISSION
New food model
Promotevariety
Safeguardtaste
Educate
Inspirers for slow food
Conviviality, the gastronomic
sciences
Of Life forms on earth
More sustainable
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(1) SLOW LIFE
PHILOSOPHY• Slow
• Quality
• Innovation
• Bio Diversity
• Sostenibilty
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(2) TERRITORY
Explaining the need to
defend products at risk of
extinction, hence the
environmental issues are
associated with the defense
of the typical nature of the
products.
Slow Food moves first step when in Italy starts to question the relationship between territory and food (introduction of adulterated chemicals, irrational energy use, search for mere profit).
New phase of theoretical elaboration
14(2) TERRITORY
WHAT WE CAN FIND
“AREA DEL GUSTO” “PRESIDI”
In "rural local systems" they grab in
support of the small, excellent
productions that are likely to
disappear. Valorize territories,
retrieve crafts and traditional
processing techniques, save from
the autoctone breeds and ancient
varieties of vegetables and fruits.
The first tool used to protect
biodiversity and "save the planet of
flavors".
Search, catalog and report
threatened products -
environmental degradation,
industrial agriculture, and still-
living - with productive and
commercial potential.
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Transformation of the movement in "Ecogastronomic”
biodiveristy
Variety of life at all levels [...] and the set of ecological
and evolutionary processes that support it "
(2) TERRITORY
Intensive and industrial farming Loss of biodiversity
In 2000, "Slow Food Award for Biodiversity Defense" born with the aim of identifying and enhancing research, production, marketing, dissemination or cataloging activities that benefit biodiversity in the field of agri-food..
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(3) EDUCATION
Welcoming students from all over the world.
Cultural exchange and learning
centers of gastronomy as
interdisciplinary science
To teach students to eat
well in full harmony and
respect with the surrounding environment
International meeting between producers and operators in the
world's agri-food business, representing
a new and different way of thinking about
food production: attentive to
environmental resources, planetary
balance, product quality
SCHOOL DIDACTIC GARDEN TERRA MADRE
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SALONE DEL GUSTOIs a show-market held every two years in Turin, organized
in collaboration with the Piedmont Region. Open to general public,
it gives space and visibility to the quality productions of the food and wine sector
(3) EDUCATION
18…OTHER EVENTS
CHEESE SLOW FISH Origines du Gout Barossa slow
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GAMBERO ROSSO
ROSMARINO
OSTERIE DI ITALIA
VINI DI ITALIA
(4) COMUNICATION
20How to prepare a slow food chef
MAIN POINT
FAIR
Working conditions
that respect man
and his rights
CLEAN
Respect for the
environment through
sustainable production
systems
GOOD
Refers to the
organoleptic goodness
that only well trained
chef recognize
Key elements to build a new concept of food quality
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A good chef makes people
understand
what they eat
Chefs have to be very careful.
The chef must educate and
educate people, chef must tell,
through the product he is
serving, the territory where it
was produced.
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Heart, Territory, Tradition
Heart, territory and tradition.
In the dishes chef must use
these three components
when preparing food and
must be able to illustrate
them.
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SLOW FOOD CHEF
SLOW FOOD Chefs undertake to indicate in the menus the names of the producers they are supplying, to give relief and visibility to
their work. SLOW FOOD Chefs travel, meet, participate in events and cook
together.
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WHAT WE MUST FIND IN THE MENU
Prof.ssa FRANCESCA GALLO - I.P.S.S.E.O.A. BUONTALENTI Florence ©2017
SLOW FOOD CHEF MUST COMPOSE MENU
WriteMembership in
associations and “Presidi”
DescribeFood and their quality
IndicateSeasonality of the
products
ListLocal Producers
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A SLOW FOOD CHEF MUST KNOW THAT HE IS PART OF
A LOCAL ECONOMIC SYSTEM WHERE EVERBODY PLAYS ITS ROLE
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A SLOW FOOD CHEF MUST KNOW HIS TERRITORY
www.slowfood.it/toscana
27TODAY WE WILL EAT SLOW FOOD
Piselli alla
Fiorentina
Patate del
Mugello
Local Vegetables Local Cheese
…and other local products.
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Slow food planet
Link:Android: slow food planet app iOS: slow food planet app
APP for smartphone
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Photographs by
www.antoniocuda.com
Slow Food Official Site
www.slowfood.it/
IPSSEOA Bunotalenti
www.buontalenti.gov.it
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THANK YOU!