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My Literacy Cannot Be Traced Back To Video

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What if learning about food was put at the top of school curriculums alongside learning how to read and write? In fact, the French-Colombian cook was classically trained in gastronomy. He then crossed over into the art world, where he used cuisine as a medium Ljteracy convey his message. Michel has now firmly set his sights on education, and on reconnecting people with food in a bid to improve not only our physical and mental health, but also the wellbeing of the planet.

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How did food play into this? Where did your love for food come from? I thought Link could go anywhere in the world and speak 'food' if I know how to cook. I'll never be hungry if I know how to cook. And I'll never run out of a job because people eat every day, right? That was always my thinking when I was a kid.

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I am very privileged to be born into two different, but at the same time very complementary, cultures: Colombian and European. Things that seemed like a terrible injustice in France were seen as normal in Colombia. These contrasts allowed me to see a lot and understand a lot from a young age, and also ask lots of questions. Like, why is this so different? Why do French people that have a lot of government support, complain all the time?

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But in Colombia, people live on the streets, and they dance, and they celebrate? It's a different mindset. That's what triggered me into wanting to travel and to see the world through the lens of food, initially. Then I got into Trace classical cooking school in France and that led me down the rabbit My Literacy Cannot Be Traced Back To of fine dining for a few years.

Or do you enjoy the research Cannot of food more? I don't necessarily enjoy cooking in a restaurant because the way restaurants are designed is basically a little industry. The principles of today's kitchens and restaurants were born out of the excitement that industrialism brought in the late 19th and early 20th century in London and Paris, especially London. The codes of a restaurant were being fast paced and you could have a menu where you would be able to choose whatever. That was extremely exciting years ago.

Today, we realize it's just a little arm of an industrialized food system, that does not necessarily serve its full purpose for society and Litegacy the planet. That, in essence, put me off working food from the business model of a restaurant. I see all my friends who work in restaurants who have to struggle so hard, especially in And customers don't understand the effort that it takes to make a good plate of food because it's just a transaction.

We've lost a little bit of the soul of food through this industrialization.

Before, the restaurant was something sacred, something familiar, something convivial, at the center of our cities, at the center of our communities. Then we discover industrialization, which has its uses because we're talking about scaling up and feeding many people. However, the way it is done today, to fight for profit, is not working for humans and it's not working for the planet. We need to re-question it. My love for food didn't come immediately, but I knew there was something deep inside me that wanted to see food being elevated. Elevated in the sense of aesthetics, of principles of art and beauty.]