Gelinaz, the chef’s collective, are back in town on the 3rd December. But this time, they are not travelling, they are staying “at home”. What travels this time, are their recipes. Each chef had to submit eight recipes that are typical for him/her, but she/he never served them at the restaurant yet. Those recipes were then shuffled and sent to another chef who will remix them in his/her own way and serve on the 3rd of December, for one night only, dishes inspired by those recipes to her/his guests. The guests and the chef will get to know whose recipes was interpreting the chef only at the end of the dinner through the Gelinaz ambassador who will attend the dinner (I will be that night the ambassador at the Aimsir restaurant in Ireland). Ambassadors will also take care of communication from the restaurants on that night, so if you are curious what is happening on the other side of the world, do follow us on Instagram (mine is here).
Chrstophe Hardiquest has received the recipes. And now?
What was your first thought when you read the recipes you received?
I said to myself, how am I going to find the ingredients? How will I be able to respect the spirit of recipes?
What do you think of them now?
Afters studying the new ingredients and taking a step back, the ideas arrived and the recipes are very nice, and allow you to see the “cuisine” in a different way.
If you had to choose an animal to describe them, what would it be?
How will you approach it?
I want to keep the spirit of the recipe but not putting any barriers or limits with the aim and the purpose of taste and originality
What will be the greatest challenge for you in this Gelinaz project?
The biggest challenge is to respect the chef’s creative spirit and identity while doing something we like
And what are you looking forward to?
What I expect from “Gelinaz” is a project that has to develop creativity and that takes us out of our comfort zone. That jostles the codes and that allows us to have fun
After this event is behind you, what’s the next thing?
Once the project is over, it’s going to taste the cuisine of the chef who sent me the recipes