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Meet the chef who cooks what other people THROW AWAY

Dan Barber is the chef of the moment who’s getting diners to think hard about what they consider edible. He believes chefs need to be agents for change, as well as arbiters of taste – as Susan Low discovers
WASTE NOT, WANT NOT Dan Barber creates showstopping dishes from trimmings and off-cuts

Long before the term ‘celebrity chef’ passed into common usage, chefs used to be people who cooked stuff in restaurants – just that. Not any more. Now they’re TV stars and cultural commentators, leaders of gastro-fashion and predictors of food trends; iconic figures who have a huge influence on how and what we eat.

They are, literally, arbiters of taste. And, increasingly, chefs are no longer just hanging around at the end of the food chain and serving up the fillet steaks and other prime cuts their customers demand. Instead they’re turning the tables on diners, challenging them to have a good hard think about what they’re eating (and not eating), and why.

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Find the complete article and many more in this issue of delicious. Magazine - Jun-17
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About delicious. Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…