Ferran Adria And Fellow Star Chefs Talk Biodiversity In Brazil : The Salt A group of chefs gathered this month in Sao Paolo to talk about how they can help preserve biodiversity. Among their warnings: If we lose food products, we will lose flavors and traditions.
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Ferran Adria And Fellow Star Chefs Talk Biodiversity In Brazil

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Ferran Adria And Fellow Star Chefs Talk Biodiversity In Brazil

Ferran Adria And Fellow Star Chefs Talk Biodiversity In Brazil

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  • <iframe src="https://www.npr.org/player/embed/363140009/364665832" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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DAVID GREENE, HOST:

Many chefs these days are true celebrities with the chance to promote, not just their food, but also causes, and chefs gathered in the Brazilian city of Sao Paulo were talking about biodiversity. NPR's Lourdes Garcia-Navarro was there.

LOURDES GARCIA-NAVARRO, BYLINE: If you love food, you've certainly heard their names before - Joan Roca, Ferran Adria, Alex Atala, Michel Bras, Enrique Olvera. They are so-called super chefs with big names, and the Michelin stars that go with them. But here are some unfamiliar names for you to consider.

UNIDENTIFIED WOMAN #1: (Speaking Portuguese).

GARCIA-NAVARRO: Spread out on a table in front of me are a wealth of unusual fruits and other delicacies from the Amazon region of Brazil. They look as exotic as they sound, with bright colors and unusual textures. The chefs here are meeting to discuss food biodiversity, hence the display. It's no coincidence the meeting is happening in Brazil. Latin America is one of the most biodiverse places on Earth. There are also strong culinary traditions here with deep roots. But studies also show that in countries like Brazil, diverse, traditional foods are being replaced with industrialized, convenience foods. Alex Atala's D.O.M. restaurant in Sao Paulo has been rated one of the best in the world. The event today is partially sponsored by his ATA Institute, which focuses on sustainability in the Amazon. And I ask him, what impact can the rarefied world of high cuisine have, and what's available to people at their local supermarket?

ALEX ATALA: The real cuisine, it is not something that a chef want - people want. This is very important - chef is just a way to spread the idea or the new flavor or the new concept, the new ingredient. About 20 years ago, chefs didn't have this voice that we have nowadays. So, personally, I believe that the cross line between nature and culture is food.

GARCIA-NAVARRO: That intersection - that cultural space, which food and chefs now occupy, has never been more powerful, says Enrique Olvera of Mexico City's Pujol and New York City's Cosme.

ENRIQUE OLVERA: The fact that we're doing this might inspire the restaurant next door, and they'll embrace some of these ideas, and then they'll do it themselves. The most beautiful example is Alice Waters at Chez Panisse. She started a movement that now it's in stadiums and airports. You see now her influence about organic, about local, about simple, about honest. At some point, this will become mainstream as well.

GARCIA-NAVARRO: When you lose products, you're losing flavors and traditions, he says.

OLVERA: Today, I learn about a purveyor of honey in Mexico that I didn't know about. And when I go back to my country, I'll make sure I know them. So I think it's about sharing.

GARCIA-NAVARRO: The most famous chef of them all is Ferran Adria, formerly of El Bulli in Spain. He says connecting restaurants and producers is what events like this are all about.

FERRAN ADRIA: (Through translator) If I have the best honey in the world next to me, I'll use it. Maybe it's not the best, but a local producer's making it. So I decide I'll help these people who are producing the honey. Imagine this multiplied for millions of restaurants in the world.

GARCIA-NAVARRO: It's a grand vision, but he says it just makes sense.

ADRIA: (Through translator) I think there's a lot more consciousness about these things than 30 years ago. But the role of this isn't to save the world; it's to make sure the next generation who are studying gastronomy can have the information, and they can make decisions.

GARCIA-NAVARRO: Needless to say, the event, of course, was punctuated by a meal - beans and rice with roast pig. For dessert - rare, locally-sourced fruit. Lourdes Garcia-Navarro, NPR News, Sao Paulo.

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