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).

Niko Romito has received the recipes. And now?

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

I have underestimated cocunut milk for years!

What do you think of them now?

I’ll tell you what I think as soon as I will be able to sit down and be the very first guest of myself for this 2019 Gelinaz night!! 

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

For sure not any kind of species I would find in Abruzzo or anywhere near here!

How will you approach it?

I will try to be a good student for once, I’ll let the recepies guide me to the final result that has to pay the right respect to my colleague whoever he may be. I won’t be a nerd though, that’s for sure… I will stick my nose in 😉

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

Not to betray my cooking philosophy whilst still acheiving the end result thought and conceived most probably on the other side of the world

And what are you looking forward to?

I would love to share my thoughts and reasonings on the elaboration of the menu with the owner of the menu I’ll be cooking and vice versa, I would love to listen to my colleague that performed my menu… I would like to know his doubts, thoughts, upsides and downsides.. circulation of ideas creates knowledge.

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PS Do check also 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.