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).

Jeremy Chan has received the recipes. And now?

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

They seemed very simple and traditional compared to what we normally do at Ikoyi. A sense of relief washed over me.

What do you think of them now?

I am excited to alter them a bit to our style while using all the core ingredients of the recipes.

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

Well, the recipes are in French yet recipes in themselves are very un animal like. So I think of a pig or chicken as it’s the first thing that comes to mind. 

How will you approach it?

I will first translate the recipes and then re write them in my head. Order all of the ingredients and put the recipes together on the day using some of our own seasoning and techniques. There will be no trials involved. 

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

Ensuring we optimise the maximum amount of deliciousness out of never tried before flavour combinations. We will source the best produce so it shouldn’t be too hard.

And what are you looking forward to?

I’m looking forward to seeing whose recipes I am working with and to see whether we can do justice to simple more traditional cooking. 

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PS Do check also Niko Romito, Viviana Varese, Bo Songvisava & Dylan Jones, Antonio Galapito, Christophe Hardiquest, Antonia Klugmann, Jordan Bailey, Selassie Atadika, Rodolfo Guzman, Alberto Landgraf, Virgilio Martinez,Alex Atala, Zaiyu Hasegawa and Santiago Lastra.