The world is facing increasing challenges—toxicity, unhealthy competition, waste, and climate crises—and the food industry is not immune. While traditional competitions and rankings positions are often more a result of marketing rather than quality, there are still incredible people making a real difference. Haut de Gamme is shifting its focus to those who lead with integrity, sustainability, and passion. We will spotlight chefs, farmers, and food producers who inspire through their actions, create sustainable practices, and empower their communities. Our mission is to connect, educate, and inspire positive change in the food industry (and not only). Join us on this journey to build a better, more sustainable future.
Haut de Gamme is evolving. The world is changing, but not always for the better. We are witnessing increasing toxicity levels, unhealthy competition, widespread waste, microplastic pollution, climate crises, and the chaos of conflict. While competition can be a force for innovation and excellence, it often becomes a game where metrics are subjective and manipulated—driven by marketing budgets rather than genuine quality. True competition should foster growth, not division. It should inspire, not destroy.
Take restaurant rankings, for example. Many of the people behind these lists genuinely want to celebrate the best in food. But the reality is that it’s impossible to create a truly objective, fair ranking system when there are no scientific or empirical criteria guiding the process. How can we measure greatness when voters often lack the breadth of experience needed to make informed decisions? Too often, voting becomes influenced by personal bias or the superficialities of the industry, rather than the real quality of what’s on the plate.
Unfortunately, bad news often sells better than good news. Scandals capture attention, while positive, inspiring stories struggle to break through. Social media, instead of uniting and motivating, has been overtaken by influencers who are more interested in self-promotion than meaningful impact. The louder the ego, the more followers it attracts—and the less room there is for authenticity and integrity.
Photo: Laura Lajh
Moreover, food events, which could be a platform for true change, have frequently become vanity fair, vehicles for marketing rather than transformation. But not all hope is lost. There are still incredible people in this industry—chefs, journalists, farmers and organizers—who care deeply about making the world better through food. This is why I’m still here to support them. There’s so much good to highlight, and so many inspiring stories.
One of the most exciting events I’ve experienced is Food on the Edge—a symposium that has always been close to my heart. For years, I lamented the lack of journalists at the event. I viewed it through the lens of public relations. But this year, something clicked. This absence of media attention is, in fact, a blessing. Without the loud noise of the press, Food on the Edge becomes a space for authentic dialogue, where chefs, farmers, and visionaries come together to exchange ideas—not to chase headlines, but to inspire one another and the public. JP, the founder and director, understands this better than anyone. He sees the symposium as a place for collaboration, connection, and real change.
We can all make a difference. Every action matters. That’s why Haut de Gamme is evolving. We’re shifting our focus to the true movers and shakers—the people who lead with integrity, passion, and ethics. These are the trailblazers who inspire us through their actions and demonstrate that change for the better is not only possible but happening right now.
Our mission will be to showcase activists at heart—individuals who lead by example, create sustainable practices, empower their communities, and drive positive change. We will share stories of chefs who run their kitchens with respect and leadership, not fear; farmers who prioritize the earth; food producers who care about quality and sustainability; and chefs and restaurateurs who are building teams with integrity. We will focus on sustainable practices that reduce waste, foster collaboration, and build a better world for future generations. On Haut de Gamme, you will learn how to create zero-waste dishes at home or in the restaurant, how chefs inspire and respect their teams, and discover all the positive practices that make the food industry a force for good. We’ll also share recipes that reflect these values and offer a space for all to learn, connect, and grow.
If you are a chef, farmer, food producer, or food writer with a story that could inspire others, we want to hear from you. If you’re a reader, share your thoughts with us—what topics or causes matter most to you? We want to hear what you care about so we can bring you the content that will make a difference. Contact us here!
While we will continue to offer also paid services such as public relations, event curation, event organization, tourism consulting, and restaurant consulting, our focus will remain on supporting those who share our values. We invite you to join us on this exciting new journey. Together, we can create something meaningful, something that will last.
Wishing you a Merry Christmas and a peaceful, prosperous 2025 filled with love, collaboration, and positive change.