The Alliance project was started in 2009, and so far has spread in more than 20 countries.
The participating cooks 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.
They always source quality ingredients (local, sustainable and seasonal), communicate the origin of their products and they know the producers who supply them.
The Slow Food Cooks’ Alliance project cannot exist without quality ingredients. The cooks 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.