Food for change / Big Ideas Bd.9 (ePub)

Massimo Bottura (1962) opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for over twenty years, Bottura has consolidated his reputation as one of the world's most creative culinary figures. His internationally renowned three-Michelin-star restaurant, Osteria Francescana, was awarded the number one spot in the "World's 50 Best Restaurants" list in 2016 and for the second time in 2018.
In 1986, Massimo Bottura set out on his life's journey when he bought Trattoria del Campazzo on the outskirts of Modena. Working alongside the rezdora Lidia Cristoni and applying techniques learned as an apprentice to French chef Georges Coigny, he built his culinary foundations on a combination of regional Italian cooking and classical French training. In 1994, Bottura sold Campazzo and moved to Monte Carlo to work with Alain Ducasse at Le Louis XV. This experience proved invaluable for the chef and led to the opening of Osteria Francescana a year later in his hometown of Modena. Several years on, Bottura enjoyed another lifechanging experience with Ferran Adrià at El Bulli during the summer of 2000.
Bottura's kitchen walks a fine line between tradition and innovation. His dishes explore the deep roots of Italian cuisine while making references to history, art and philosophy. In 2002, Bottura received his first Michelin star followed by a second in 2006. Among numerous awards, he received the prestigious "Grand Prix de l'Art" from the International Culinary Academy in Paris in 2011, and a third Michelin star, confirming the achievement of a life-long ambition. Osteria Francescana has ranked at the top of Italian food guides for the past five years.
Massimo Bottura has also been recognised for his commitment to fight against food waste and social isolation, calling for social responsibility among the culinary community. During the Expo 2015 world fair, the chef created an off-site project called the Refettorio Ambrosiano, a community kitchen where chefs from