Gelinaz Stay In with Richie Lin

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).

 

Richie Lin has received the recipes. And now?

 

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

My first thought was “ THANK FXXK my recipes are in English “ , since I just received a message from one of my mates, Dylan from Bo.Lan in Bangkok who received his recipes in Italian. Hahaha. 

What do you think of them now?

I think that’s the most fun part and the also the most uncomfortable part.
I’m thinking I won’t be able to create something (dishes / ideas) like the one I received in a million years. 

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

A vegetarian dinosaur.

How will you approach it?

Just “frozen” 
.
. 
Let it go … Let it go ! 

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

To be able to understand why would somebody create a recipe like this, and create a dish like this.
What is the chef thinking when he is creating this ?! He actually thinks that this will be delicious ?! Or what is his real approach. 

And what are you looking forward to?

To see what the diners think, 
Its like singing a song that you had never heard before, and trying to be good at it. 
That’s the feeling. 
After this event is behind you, what’s the next thing?

I need a holiday, much needed. 

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Richie will cook at MUME in Taipei. Tickets are available here.

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PS Do check also Jonathan Tam, Prateek Sadhu,  Riccardo Camanini, Yoji Tokuyoshi, Gabriela Camara, Chiho Kanzaki & Marcello di Giacomo, Lorenzo, Stefano & Benedetto, Micha Schäfer, Ana Ros, Jose Avillez, Karime Lopez,  Angelo Agliano, Philip Rachinger, Niki Nakayama, Jeremy Chan,  Niko Romito, 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.

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