Chefs are expert interpreters of a local area and are well aware that one cannot separate the pleasure of a great dish from responsibility towards the producers of the ingredients.
The Alliance project, linking chefs, Presidia and small-scale producers, took its first steps in Morocco in 2012.
The chefs in this network support good, clean and fair food producers from all around the country. In particular, they promote the Slow Food Presidia and the Maroc Taswiq rural communities, using their products in their menus (at least one Moroccan Slow Food Presidium and three products from Maroc Taswiq cooperatives) and specifying the producers' names.
Among the first members of the Moroccan Alliance are some of the country's most famous chefs, like Choumicha Chafay Acharki, Meryem Cherkaoui and Kamal Bensouda; celebrated restaurants, like André Halbert's A Ma Bretagne, Rick's Café in Casablanca and El Morocco Club in Tangiers; and chefs who have been working with Slow Food and Terra Madre in Morocco since the beginning, like Habib Balatif.
These chefs and restaurants will serve as powerful allies to Slow Food, helping to promote an extraordinary heritage of unique local products, like orange blossom water, Taliouine saffron, Alnif cumin, honey, couscous and many more.
Download the regulations for the Alliance between chefs and small-scale producers in Morocco>>