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).

Antonio Galapito has received the recipes. And now?

What was your first thought when you read the recipes you received?

Omg it’s Korean!!! 

What do you think of them now?

I think they are not as difficult as I first though, and I am sure we can make them proud (but minus the caviar, foie gras and  truffles) 😀

If you had to choose an animal to describe them, what would it be?

A cow, as there are two dishes with beef parts!! 

How will you approach it?

I think we will follow their style, but use our ingredients and philosophy 

What will be the greatest challenge for you in this Gelinaz project?

Just making sure we have all the prep in and the time, as we are a small team and time is short always 

And what are you looking forward to?

To see who has got our recipes!! Super curious!

PS Do check also Christophe Hardiquest, Antonia Klugmann, Jordan Bailey, Selassie Atadika, Rodolfo Guzman, Alberto Landgraf, Virgilio Martinez, Alex Atala, Zaiyu Hasegawa and Santiago Lastra.