Paul Liebrandt & Jordan Kahn, The Role of a Chef, 2006
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- Опубликовано: 8 сен 2024
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In his presentation at the 2006 StarChefs International Chefs Congress, Chef Paul Liebrandt posed a few questions: Why do gastronomic restaurants exist? For the business venture? For the customer? In the year 2006, was cooking fundamentally an art or a craft? With the decade came the rise of hyper-creative restaurants such as El Bulli and Liebrandt’s own Gilt. Liebrandt used the term “couture cuisine” to describe this approach to food, as if Gilt offered collections down a runway for the diner to ooh and ah at. “I like to be challenged,” he said. “Food should be fun, exciting, delicious, but at the same time, I think it should challenge you. It shouldn’t be boring.” To illustrate, he showed off techniques that were based on the classics but with new takes: compressed watermelon, tableside-sliced foie gras with hibiscus-beet glaze, lime gel with a base of agar agar, Pacojet ice cream, spinach leaves crystallized with Litesse, and Pastry Chef Jordan Khan’s freeform sablé that could be molded into whimsical shapes.
This is fantastic. Jordan looks so young here. I look forward to watching a lot of these videos.
Take a shot every time they say “essentially”
Nu Metal Jordan better than Techno Jordan