We are living in an era where people prefer on-line chat to face-to-face interaction, sharing empty selfies and photos of food ordered for the sake of their being photogenic. “Never before have interpersonal relationships been so threatened by dehumanisation” said Paolo Marchi, the creator of Identità Golose. Haute cuisine, too, is also undergoing a process of homogenisation, in which the exchange of ideas is hindered by a general lack of creativity. Chefs end up being copycats, refusing to work on their own skills and resorting to stealing from other food cultures or their better-known colleagues.
This is the background of this year’s edition, whose theme will be the Human Factor and the interpersonal relationships among chefs, cooks, servers, clients and suppliers. Paolo Marchi added, “The Internet is a wonderful medium, but it will never cover for the human factor, for the face-to-face interactions. It is time to shift the attention on conviviality. The restaurant industry will always be the hub for the development of human relationships.”www.identitagolose.it