1994 culinary grad Dan Barber earns Three Stars in the New York Times.
Dan Barber’s (Culinary ’94) Blue Hill in NYC keeps its stars, from Michelin (one) and The New York Times (three)! Photo credit: Ben Russell for The New York Times
It turned out that he was born for the job. Patient, intense, curious, enthusiastic, articulate, Mr. Barber has become a dirt poet and kitchen philosopher whose time outside with the pigs and the beans has had a deep, lasting effect on the way he cooks. Today no other chef has the information he keeps in his head (how to make pure carbon out of a cow’s femur) or the vegetables he puts in his ovens (sparrow-size squash).