World Food Day — My Daily Reflection on Food, Health and Awareness
Every October 16th, the world celebrates World Food Day.
For many, it’s a global event — a day of awareness, numbers, and speeches.
For me, it’s something much simpler and much deeper.
Every day I step into a kitchen, I’m reminded of what food truly represents: connection, respect, and awareness. It connects people and cultures, memories and emotions. It connects us to nature and, ultimately, to ourselves.
Over the years, cooking has taught me that food is never just food. It’s a reflection of how we live, how we think, and how we treat what surrounds us. Whether I’m working in a large resort in the Maldives or preparing a meal at home, I feel the same truth: the way we cook and eat defines the kind of world we’re helping to create.
Food as Connection and Responsibility
The official theme for this year’s World Food Day — “Hand in Hand for Better Foods and a Better Future” — perfectly captures what I believe in.
Behind every ingredient there’s a story, and behind every story, there are hands: the farmer, the fisherman, the producer, the chef, and finally, the person who enjoys the dish.
When we understand that chain, we begin to see food differently.
We waste less, we choose more carefully, and we start to eat with awareness.
Working in the Maldives has given me a tangible understanding of this connection. Here, everything depends on the rhythm of nature.
When the sea is rough or a supply boat is delayed, you quickly realize that every ingredient counts. Sustainability isn’t a trend here — it’s a necessity.
In these moments, I’ve learned that true luxury isn’t found in rare ingredients but in respect — respect for what we have, for who produces it, and for the balance that keeps it all alive.
The Role of the Modern Chef
Over the years, I’ve realized that being a chef today is very different from when I started.
It’s not only about skill, precision, or creativity anymore — it’s also about understanding why and how we cook.
When I think about my work now, I don’t see myself only as someone who prepares food.
I see myself as someone who can create awareness — in my team, in the guests, sometimes even in myself.
The kitchen is no longer just a place of production; it’s a place where values are built.
Every decision — what to buy, how to portion, what to use and what not to waste — tells a story.
Sometimes I stop for a second and look around during service: the rhythm, the teamwork, the intensity.
And I realize that behind all of it, what we’re really doing is taking care of people.
That’s the part of being a chef that still fascinates me the most.
Cooking, to me, has always been a way of showing respect — for nature, for the product, and for the people who share that meal.
That’s what I try to pass on to young chefs.
Because you can teach a recipe in a day, but learning how to cook with awareness takes a lifetime.
Eating Well as a Daily Practice
Outside of work, I try to live what I preach.
Every day I do my best to eat in a way that makes me feel good — physically and mentally.
I don’t follow strict rules, but I try to listen to what my body needs.
If I have a very active day, I eat differently than when I spend more time at the desk writing or creating menus.
If it’s hot, I go lighter; if it’s cold, I eat something warmer and more comforting.
It’s a simple logic, but it keeps me balanced.
For me, food is not only pleasure — though taste is always important, both in my life and in my work — but also the most natural way to take care of myself.
Eating consciously doesn’t mean giving up flavor.
It means choosing what makes you feel good not only for ten minutes, but for the whole day, for the long run.
Sometimes I think we forget that food is the most powerful tool we have to support our energy, focus, and even our mood.
That’s why I always say that eating well is not about perfection — it’s about awareness.
And that’s something we can all practice, every single day.
My Vision
The kitchen is where I express my creativity, but also where I practice gratitude.
Every ingredient is a reminder that we are part of a much larger cycle — one that starts in the soil, travels through many hands, and ends on our plate.
As chefs, and as people, we all share the same responsibility: to treat food with respect, to eat with awareness, and to remember that every small choice counts.
Eating well, in the end, is not about perfection.
It’s about balance, understanding, and love for what nourishes us.
If each of us takes even one small step in that direction — a little less waste, a little more care — we’ll already be walking hand in hand toward a better future.
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