MAD Symposium

Yoshihiro Narisawa left Japan when he was a late teenager at the age of 19. He moved to Europe, spending time in the kitchens of Joël Robuchon, Fredy Girardet, and Paul Bocuse in France and Antica Osteria del Ponte in Italy. After eight years of training, he moved back to Japan.

Yoshihiro opened his first own restaurant in Odawara City, Kanagawa Prefecture and named it la Napule. Most of his avid fans were from Tokyo so instead of staying in the seaside resort of Sagami Bay, he decided to move the entire operation to central Tokyo.

Les Créations de Narisawa opened in Aoyama in November 2003.

Yoshihiro received his first Michelin star in the 2008 and then two stars in 2010. In 2011, les Créations was voted 12th best restaurant in the world in the S.Pellegrino World's 50 Best list in 2011.

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Within the chef trade, many have worked tirelessly for years trying to establish a culinary tradition reflective of one very simple fact: good ecology equals better flavour. In spite of this standard tenet of basic cooking wisdom, recent times have seen the global food system heading towards increasingly unsustainable production, diminishing animal and plant biodiversity and deteriorating environmental and climate conditions


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Within the chef trade, many have worked tirelessly for years trying to establish a culinary tradition reflective of one very simple fact: good ecology equals better flavour. In spite of this standard tenet of basic cooking wisdom, recent times have seen the global food system heading towards increasingly unsustainable production, diminishing animal and plant biodiversity and deteriorating environmental and climate conditions across the world.

Therefore, chefs today have a new opportunity – and perhaps even an obligation – to inform the public about what is good to eat, and why. This means that we ourselves also need to learn much more about issues that are critical to our world: culinary history, native flora, the relationship between food and food supply systems, sustainability and the social significance of how we eat. The message is simple: delicious food can save the planet.

MAD is a platform that recognises that the role of the chef is evolving and developing into a position of influence – one that impacts the manner in which people and food professionals consume and connect with food. Such responsibility requires education, an elevation of awareness and social maturity and MAD is set up to accelerate and harness this new potential for positive change across the food industry and beyond.

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