This is CARE's
The etichal Chef Days
CARE’s, a name used to describe our goal; to care and to take care.
A project conceived by a chef for the chefs, that gathers wine and food companies and professionals with the same aim: to take care of the environment, the local communities and the rhythm of nature, promoting an ethical and sustainable approach to cooking.
With the chefs’ help, ethical culture can emerge from the kitchen and spark positive changes in our everyday behaviour, from little things to great international game changers.
Culture, seen as in-depth knowledge and awareness, is the vital element that makes CARE’s more than just a meeting place. We conceive of it as an opportunity and an incentive to promote worthy, upstanding, ethical practices on a global, social and economic scale too.
Because all that we need to be ethical it’s to take a little bit more CARE.
One of the most renowned Italian chefs, patron of the restaurant St. Hubertus of the Rosa Alpina Hotel in San Cassiano (South Tyrol – Dolomites) awarded with three Michelin Stars. Volcanic and creative, radical theorist of a comeback to the territory cuisine, is the inventor of “Cook the Mountain” the project which aims to create a strong synergy between gastronomy, territory, economic world and institutions to spread a new model of development for alpine and mountain regions. Norbert spends lots of time travelling through Planet’s mountain regions to investigate and collect the culinary experiences.
Graduate in psychology, entrepreneur and creative director of hmc, one of the main communication agencies of Trentino- South Tyrol. Passionate of “culture and cultures” and art collector. Paolo collected for years the visionary ideas of Norbert and set them down in a communication concept and project.
We have created this document named CARE’s Statement in order to express the mission of the Ethical Chef Days.
With the word ethical, we demonstrate everything, from a show of deep respect for the region, seasonality of ingredients, environmental factors, work of producers, farmers, traditions and culture in all forms.
We recognise that thanks to our joined actions, with the chefs’ help and the support of locals, companies and national and international institutions, ethical culture can emerge from the kitchen and spark positive changes in our everyday behaviour, from little things to great international game changers.