Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
Copper & Heat Radio
English - September 15, 2022 16:00 - 35 minutes - 32.7 MB - ★★★★★ - 107 ratingsSociety & Culture Arts Food restaurants jamesbeard finedining culture cooks chefs Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
What does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value?
When Geraldine DeRuiter wrote about her meal at “the worst Michelin starred restaurant, ever,” she didn’t expect to start a global controversy. The tasting menu she had at Bros, in Lecce, Italy, was a bizarre, avant garde dining experience, the pinnacle being the “Chef’s Kiss” dish, a plaster cast of a mouth with foam dripping out of it. What followed was a whole conversation online about the nature of food as art, the role of a chef, and the pretentiousness of fine dining.
And as we dug in more, we started to see how the “Chef’s Kiss” was not just a ridiculous dish on a bizarre menu, but how foam was a metaphor for the flaws of fine dining and the toxicity of the “abusive genius” chef.
You can find Geraldine (she/her):
Twitter | Instagram | Facebook
To read more about the international culinary incident:
Geraldine’s original blog post and her follow upThe story from Today with Floriano’s “Man on a Horse” responseOf Mouth Molds and Michelin Stars: Chef Finds Fame After Epic Takedown: Panned by a prominent blogger, the Italian restaurant Bros’ and its celebrity chef became a global target for critics of pretentious cuisine. There was a good side for him.The Reels put out by Bros:
“Limoniamo, Let’s Make Out”“Floriano Pellegrino in the Spotlight”“Strange Posters Around the City”More about foam:
The article from 2002 in which Ferran Adrià declares “foams are out” and announces that they are now making “air”Once Declared Passé, Foam Returns to the Restaurant Table: From a dragon-fruit cloud to aerated lobster bisque, chefs are breathing new life into the most clichéd of culinary techniques.Ferran Adrià, Master of Foam, Whips Up Dinner: First he created avant-garde cuisine. His next challenge: Getting you to make an affordable three-course meal…every night of the week
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