""It was inspiring to watch this process, and the seriousness about it. There is a sense of respect everywhere in Greece; respect for water, the ingredients, the animals, the environment-everything.""
""We were 80 percent through the meal and we had basically only eaten vegetables. I was like, Oh my God, I need to bring my team here.""
Chef Daniel Humm and his team from Eleven Madison Park traveled to Greece for a culinary immersion, learning from the country's rich food traditions. They experienced humane animal slaughter and meal preparation, which deepened their respect for ingredients and the environment. Inspired by a previous meal at Taverna Oikonomou, Humm aimed to incorporate Greece's plant-forward cuisine into his cooking. The trip included visits to local chefs and exploration of various aspects of Greek cuisine, highlighting the importance of sustainability and respect in food preparation.
Read at Conde Nast Traveler
Unable to calculate read time
Collection
[
|
...
]