This Chef Feeds the Crew on Greenpeace Ships
Daniel Bravo Garibi is fueling activism
Mexican chef Daniel Bravo Garibi regularly finds himself at sea, crossing the Bermuda Triangle, dodging ice floes in the Arctic, or watching the sunrise over the Sargasso Sea.
Bravo Garibi’s early food imprinting was established in his grandmother’s Mexico City kitchen, and his motivation to become a chef was inspired by cooking scenes in the movie “Goodfellas,” where the characters prepare meals in prison, zealously slicing garlic with razor blades and arguing over the correct amount of onions in the meatball sauce. But it was witnessing the waste in restaurant kitchens that led him to a job as a chef and environmental activist on the Greenpeace fleet.
“I’d been working in the culinary world since I was very young, in restaurants and bars, and got a little fed up with wasteful practices,” he says.
So, he gave it up and set off traveling around his home country, where he says he was “completely astounded by the beauty of the ocean, the sky, and nature,” but equally devastated by the destruction.
“I saw how humankind could so easily destroy without conscience the most fragile ecosystems and beauty of the planet,” he says.
