We are fortunate to live in a corner of the world that has a bountiful supply of fresh produce, talented chefs and delectable eateries. From large family dinners to savouring a sneaky sweet treat, or dining on a feast of organic produce, there is no denying that food is more than simply a necessity for survival, and that each morsel elicits an emotional response. Realising the power of food, as well as the importance of sustainability, members of the International Advisory Board of the Basque Culinary Center recently wrote a letter entitled An Open Letter to the Chefs of Tomorrow, asking all future chefs to work towards creating meals that nourish the mind, soul and body. In the letter, the group of chefs (which includes Yukio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gaston Acurio, Dan Barber and Heston Blumenthal) asks for the Earth’s resources to be preserved through the use of sustainable practices. The body of chefs also asks all future chefs to recognise and respect the important connection between food and culture, and to promote education about healthy eating. And ultimately, the open letter asks each chef to cook with authenticity and use their own moral compass a guide through life.