農場から食卓へ | マシュー・カーン | TEDxButterfish Cove

シェフのマシュー・カーンが、10代で初めて得たレストランの仕事から、コースタル・デラウェア州のOne Coastalで厨房を率いるまでの道のりを語ります。地元の農家と連携するファーム・トゥ・テーブルの調理法、旬の地元食材、食品ロスの削減について紹介し、暮らしを簡素にし、予定どおりにいかない余白を残すという考え方にも触れています。TEDxButterfish Coveでの講演です。

• 皿洗いから総料理長兼オーナーに至るキャリアの歩み
• 地元農家と旬の食材を生かしたファーム・トゥ・テーブルの料理
• 食品ロスの削減と、食にまつわる物語を人々とつなぐ取り組み

Matthew Kern reflects on his career journey as a chef, from starting as a dishwasher to discovering a passion for fine dining, sustainability, and farm-to-table cooking. Inspired by local farmers and the importance of reducing food waste, he shares how using ingredients thoughtfully can reconnect us to our communities and the stories behind what we eat. Through his philosophy to “leave room for life to happen,” Matthew encourages us to embrace simplicity, find purpose in what we do, and discover peace in learning to live with less. Raised in Bethlehem, Pennsylvania, Matt grew up surrounded by food- from homemade pasta, to big family dinners, his passion for food started at an early age and eventually led to his first restaurant job at age 14. Having spent the last 16 years in Coastal Delaware, he has been One Coastal’s Executive Chef and Owner for the past 5 years, leading our kitchen with passion, and a true love of what he is doing. Through his extensive connections with local farmers, Matt is able to gather and produce beautiful food for One Coastal, that is hyper-seasonal and locally sourced. From oysters to soft shells, Chef is thrilled by unique ingredients that allow him to tell a humble story. Matt was Delaware’s first ever Finalist for “Best Chef Mid-Atlantic “ for the James Beard Foundation, and a semifinalist in 2019-2020. When not at the restaurant, Chef usually spends his time hanging out with his adorable Wife & Children, or fly fishing some secret Delaware “Honey Hole” for local fish. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx