 Thank you very much. I feel I'm getting a lot of responsibility. I need to speak after people that have read more books than I will ever be able to read for the rest of my life and Also, I need to save the planet according to to Melina. I Have my phone here. That's where my notes are So I'm not checking my Instagram as we do I was I was asked. Thank you very much for putting me up on stage I was asked why can't you come up and just say what people should do because there's gonna be some very clever people saying about many Talking about many big issues and then you can come up and come up with some conclusions and some concrete things that people can pick up and do I think that's that's that's putting me on the spot for sure. Thank you I'm a chef as I was saying before And I do what some of us Chefs do is that I open a restaurant open a restaurant soon to be 10 years ago And then I opened another one as some of us chefs also do and Then there was another one and there was a fourth one and there was a bakery and then and then there's a wine import because those those restaurants need some wine and and then the the next thing was to to to do a farm establish a farm because to me It was it was very interesting once once I got to the to the to the second restaurant It was the question that everybody would ask me was when so what when is your next project when are you gonna open the next restaurant and and I was sort of put off a little bit by this idea that That that's that's the only way you can you can successfully Successfully work with restaurants as an expanding and expanding expanding. I thought the idea of just having this linear Project of wanting to do more grow in the sense of of having more did not really Inspire me my idea was to grow a little bit deeper if you can say so Because to me What always was the inspiration for all the different things that I've done as we are saying I'm I do pizza I said it the Sunday and I do all sorts of different types of food but it's always been sparked by some some inspiration that has been based on the produce and What that has sort of brought me to do I started making cheese at base because I was just intrigued by this very very fascinating craft and To to to really ask myself the big question I think that it was it was time to sort of get on my knees and and try to to to understand where the produce came from and We established the farm of ideas. It's now the fourth growing season. We've just finalized and a lot of the things that Caroline was touching upon are resonating with me because The true value of food is is something that we have have become alienated to in in society in general and also I think that in the restaurant industry we have We have the same the same problem. I I realize that while You you're on your knees you also get to get into pretty simple and Some would say boring I wouldn't call it boring labor That that allows you to think about many things and for me it has been very much the the role of the chef and understanding the role of the chef and the role of gastronomy and And question myself. What is it that we are supposed to do and I think that We we face many many issues That are clearly as so well put Based on on the way we see food and how little we value it and somehow we manage in our little world our little niche world of restaurant particular for high level to make people understand the value of food because people tend to spend a lot of money in some of the restaurants that we work in or own or I in and For us to be able to to To bring this further. I think that there's some questions we need to ask ourselves I have four restaurants a bar and a farm and I have Accepted to take the full responsibility for what comes out of this farm That I want to be of the highest quality and I wanted to be in a very low-tech handheld matter and I realize that the true value of The produce and the cost of producing produce like this is surprisingly high It surprises me and blows me away. How difficult this shit is if we a Restaurant that is geared towards using vegetables as it always has been That are willing to use the worst Beatle if you can dig out as a part of a menu That is worked out in some creative way to something that is tasty if we have a hard time making this thing come around Well, it's very very clear that we have a big problem Because when we live in this world Where we're used to a certain cost for the produce for the vegetables that you buy in a supermarket or even worse through your whole sale as a restaurant Then it is just Invisible to you what it is of an effort that is put into it We live in a world where subsidies and and the system that is extremely industrialized Have have masked what it is it takes to grow these vegetables I Think to get on my knees and really understand or try to understand because really after four years I have to accept They're really feel that I came with a lot of questions and I'm I'm only picking up more questions Because my understanding is more than anything that there's so much I have to learn I think the conclusion must be that We can put it in a context when a restaurant You can actually have people enjoy this food for the cost that it should be But that the challenge that we face is tenfold once you step a few steps away from our niche into the real society and To face these things. I think we have a big responsibility to take upon ourselves because as a chef we must take on the Role that are that In older generations have been taken by your grandmother or Your aunt or my aunt in Sicily that shows shows me today traditional foods and how they're made because in the next generations those grandmothers are Maybe in this crowd they're here, but but there's not many of them So who who is gonna? Given understanding of what is the true value of food. I think it lies upon us as in Chefs being the ambassadors of gastronomy Because to me one of the questions that I asked myself is what is gastronomy? And gastronomy to me is not a question of having the highest hat in the kitchen the high stock to me gastronomy is Picking this Swiss chard once it's It's ripe to get the first strawberry of the field at the right time when it's right and gastronomy lives through the idea of the seasons through the idea of Abundance at times and scarcity at other times and the virtue that lies in understanding that some things You can only appreciate because you do not have them all the time and all these things are not at all even relevant in today's market and in today's food system so Gastronomy to me is really what we need to expand as a concept. I think the restaurant industry Is is almost tiring me a little bit in many senses because we do a lot of talking But I think astronomy needs to be able to be something That with an active generosity gets brought on to the next step if I'm if I am asked by Melina to to give people something that they can do I think I think what you should do is to To get down on your knees Get down on your knees and essentially If you're in the restaurant industry and you have gastronomy underneath your skin and you understand what it is to actually truly appreciate and value the Food that you put on a plate Then you need to bring that thought with you out of the restaurant industry Get down on your knees Bring gastronomy with you and make this understanding of what the true value of food is Thank you