A view from a chef

What would you change about modern society?

As a chef, these are my thoughts on what I would change modern society from a culinary perspective.

1. Food Waste Reduction: I would advocate for more efforts to reduce food waste at all levels of the food supply chain, from production and distribution to consumption, to ensure more sustainable and responsible culinary practices.
2. Sustainable Sourcing: I would encourage chefs and the food industry to prioritize sourcing local, seasonal, and sustainably produced ingredients to support local communities and reduce the environmental impact of food production and transportation.
3. Food Education: I would promote culinary education and awareness about healthy and balanced diets, cooking techniques, and the cultural significance of different cuisines, fostering a deeper appreciation for diverse culinary traditions.
4. Inclusivity and Diversity: I would emphasize the importance of embracing and celebrating the richness of culinary diversity, encouraging the exploration of various cuisines and ingredients from around the world.
5. Food Security: I would work towards initiatives that address food insecurity and hunger, ensuring that everyone has access to nutritious and affordable meals.
6. Culinary Innovation: I would support and encourage culinary innovation, such as the development of plant-based alternatives, sustainable cooking practices, and creative fusion of flavors and techniques.
7. Work-Life Balance: I would promote a healthier work-life balance for chefs, recognizing the demanding nature of their profession, and encouraging practices that prioritize their well-being.
8. Sharing Knowledge: I would advocate for an open and collaborative culinary community, where chefs share their knowledge, expertise, and passion for food to inspire and uplift each other.
9. Culinary Preservation: I would work towards preserving traditional culinary techniques and recipes from different cultures, safeguarding culinary heritage for future generations.
10. Positive Impact: I would encourage chefs and the food industry to use their influence to create a positive impact on society, whether through charity events, food donations, or initiatives that support social causes.

As a chef, my focus would be on using food as a powerful tool to bring people together, foster connection, and contribute to a more sustainable, inclusive, and compassionate society.