The Alliance project was started in Italy in 2009, and so far has spread to Morocco, the Netherlands and Mexico.
The participating chefs all have very diverse backgrounds and cooking styles, but they all share a commitment to protecting agricultural biodiversity and to safeguarding gastronomic knowledge and local cultures. They cook in a huge range of different kitchens: in restaurants, inns and B&Bs, [CR1] or more informal places like markets and street food stands. The Alliance welcomes chefs with all kinds of cooking styles, whether ethnic, fusion or creative.
What is important is that they always source quality ingredients (local, sustainable and seasonal), that they can communicate the origin of their products and that they know the producers who supply them. These producers must be conscious of the environment, the landscape and animal welfare.
The Slow Food Chefs’ Alliance project cannot exist without quality ingredients. The chefs must commit to using as many good, clean and fair foods as possible, products which could be linked to Slow Food projects (such as the Presidia, the Ark of Taste, food communities or Earth Markets) or come from virtuous producers who respect the environment and animal welfare.
In particular, the chefs must include at least three Presidia products on their menus, prioritizing local products and specifying on the menu the name of the producer, in order to highlight their work and give it visibility. The Presidia and Ark products are marked with the project logos.
If the country has no Presidia, then there must be a recognized network of food communities or local producers with whom the chef regularly collaborates.