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In Kitchen 3.0, present and future become execution in the present.
Science, misticism, spirituality, wellness and pleasure melt together.
Big pots of smoking stories and spicy thruths keep boiling continuosly.
Urban legends become cold cuts and fresh theories are vacuum closed.

We’re on line. Kitchen is ready to move its journey out of the box.

Intelligent Cuisine

Do you love animals in order to cook them?

Are you vegan chefs with cotton underwear?

It's time for the Intelligent Cuisine!!! 



I.C. is a simple food philosophy that aims to senbisize about providing a professional healthy and clean cuisine, respectful of Planet, animals and humans.


The topic is complex and it’s easy to fall in topics as cotton used , insect died in wine production, refined flours, gluten, methods of cooking, the died bacteria of a yeast, and so on.


I.C. judges and observes the attention and attitude dedicated to natural and vegetal food, stepping out the “vegan” classification, that if would be precise, wouldn’t admit even cotton underwear of vegan chefs.

I.C. doesn’t consider any meat, fish, diary, eggs, honey, any animal product; holy cows are not so easy to find, and the meaning of animal sacrifice is gone.

In any case a bit of flexibility might agreed, considering different locations, local resources and circumstances.

No refined products as sugar, or other ingredients that come from industrial processes or using ways that impact the environment or human health, no OGM, no vegetables grew up with pesticides or massive methods.


I.C. means working with plant based ingredients in a way to use local seasonal ingredients as most as possible, and for this reason, being in direct and transparent relation with farmers and suppliers.

I.C. doesn’t want to be another fancy label as “vegan”, which meaning, literally, means nothing.

Intelligent food doesn’t need to offer ultimate stylish dishes just for photos; I.C.’s goal is to select sustainable food at all its levels.


I.C. observes the human-working-life behind the classic kitchen routines and refuses the idea of chefs working for more than 8 hours per day, underpaid, so often in not human-friendly environments.

Elite restaurants can afford to have internal chefs just because they’re often in a lobby circuits, and so with more manpower, they can reach “higher levels” of sophistication, in a close loop.


I.C. doesn’t celebrate the ego of chefs as semi-gods or superheroes.

I.C. doesn’t look neither for technical sophistications because aims to go back the balance between Nature and Food.


I.C refuses how lobbies and big corporations of food work and domain the market.

In the actual system in fact, your restaurant business can step in to the Michelin Olympus mainly serving fat livers, sparkling water, being parts of food-media-lobbies.

I.C. refuses these kind of sponsors and this masonic system, where animals are abused and hypocrite chefs and clients can’t kill what they cook and eat.

I.C. wants to step out from these hypocritical patterns behind the food industry and from the  media bullshits said around nowadays.


“Intelligence” comes from “inter+legare”, that means “inter+connect”, or “connect the dots” in same cases.

(Sadly nowadays the same meaning of intelligence has been substitute with that one of “complottism”)

Differently from these pyramidal organizations, I.C. aims to grow up as horizontal network of restaurants, professional chefs and ethic people working in food industry.

We wish that more intelligent chefs will decide what’s on dishes, what’s on menu, out of any brain washing, with their awareness, knowledge, good sense, their own intelligence.


Chefs wishing a better world, should take care more about what they propose as food.


Intelligent chefs loving animals, shouldn’t kill them.

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Tags: vegan chefs, cucina intelligente, intelligent cuisine, cuisine, vegan cuisine, intelligent chefs

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