Dan Barber is chef and co-owner of Blue Hill, in New York City, and Blue Hill at Stone Barns, located within the nonprofit Stone Barns Center for Food and Agriculture. He is the author of The Third Plate: Field Notes on the Future of Food, and his opinions on food and agriculture policy have appeared in the New York Times and many other publications. Dan, an ICC alumni, has received multiple James Beard Awards, including “Best Chef: New York City” in 2006 and the “Outstanding Chef” in 2009. Also in 2009, he was named one of Time magazine’s 100 most influential people in the world.

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