Foodies! Chew on it. Savor it. Here’s some food for thought. A mind-blowingly different perspective on food and its creation, on the world of food and chefs and restaurants.
I write from an amazing space, where food is not just being cooked but performed, boundaries are being pushed, new cultures discovered and knowledge exchanged. I write from the beautiful mountains of UpperAustria, from Gelinaz.
One thing is for sure, cooking is not just fine dining anymore. It touches different population segments across the world, and it needs to be both cutting-edge and playful, as well as in phase with worldwide pop culture.
And here in the beautiful mountains of Upper Austria I’m getting a taste of this amazingly different perspective. The worlds most brilliant chefs have flown in and are creating and co-creating together. And I am a voyeur.
SUPERSTARS CO CREATING MAGIC.
Every single continent seems to be represented here. The worlds superstar chefs have flown in. Rene Redzepi of Noma (Copenhagen), David Chang of Momofuku (New York), Virgilio Martinez (Of central Lima), May Chow of Little Bao Hong Kong, Heinz Reitbauer of Vienna, Margot Janse from South Africa, Manu Buffara from South America and a dozen more. Equally renowned artists, musicians, scientists, thinkers have flown in from all parts of the world. Is it about food? Is it about music? Art? Its all this and more. Its “Gelinaz.” The curators Andrea Petrini & Alexandra Swenden are, in essence, ‘agit pop’ curators of a culinary hub that is pushing boundaries.
It’s a world wide think tank of avantgarde chefs performing food and remixing each other’s dishes like in a DJ set giving form to culinary happenings where art, music and cuisine fusion in unexpected and improvisational ways.
NOT ONLY ABOUT COOKING.
Sure! cooking is a big deal, but today it’s not enough: contemporary cuisine needs to find new ways to get in touch with a wider, younger audience, mingling and dialoguing with art, music and other fields of expression.
And here, I am witnessing how culinary talent and human qualities can coexist harmoniously inside the kitchen.
How, the main stage for a chef is the kitchen, a place where life and art, personal experience and interdisciplinary longings find a means of expression.
NOT ABOUT COOKING COMPETITIONS EITHER.
After all the “Masterchef” competitions and fierce rivalry, suddenly here is a welcome space, a happy space, there is:
– no competition
– universal sharing
– experimentation in a collective way beyond meritocracy and classified roles (stars, lists etc..)
Instead the collective of chefs were,
– pushing the boundaries, performing food and take risk as a starting point
– discovering new cultures and exchanging knowledge
– exploring the unknown
– zooming in on the beauty of nature, its elegant chaos
FOOD IS BEING PERFORMED.
Here, in the award winning gastronomic, family run restaurant Muhltalhof of the family Rachinger, the experimental culinary performance is taking place. The brilliant father and son chef duo of Philip and Helmut Rachinger have chosen three core ‘Matrix’ dishes. We get to taste them in a magnificent multi-course dinner the night before. Today the international chefs have been working in small teams of three and four. These dishes are being deconstructed, dismantled, cut into pieces and remixed by the 24 participating international and Austrian chefs. Chefs are asked to freely reinterpret every dish, modify some of the original ingredients and add seasonal produce from Upper-Austria to their new creations. And we walked through the different stations set up by each group as they interpreted the three matrix dishes. Rene Redzepi of Noma used moss he had foraged, Virgilio Martinez from Peru and his team interpreted the gulasch in a dumpling, David Chang from NYC along with May Chow from Hong Kong set up under a tree and even served up Schnitzel shots. The finale dinner is to follow…a sit down seven course dinner with these brilliant chefs in orchestra together. Innovative music and art installations by Joachim Eckl reverberate with the sounds of the river flowing nearby. Though sublime, its not just a gourmet dinner anymore. It’s the pampering of all senses. Nature, art, music food, cultures of different countries, good vibrations, morph into a memorable magical experience. A Magelinaz experience!
I couldn’t resist requesting for the recipe of the three matrix dishes of the potato gulasch, freshwater fish and the summerbock venison
Please email firstname.lastname@example.org should you want them.
So exciting to be in the mountains of UpperAustria and be in touch with you. Thanks for keeping me plugged into the vibrant home catering food scene of Chennai.
- Gazeenasulu Kunhamed from Ormes Road, Kilpauk specialises in exotic cakes and desserts such as the French Jaconde cake (an almond sponge cake), Choco Coffee opera and a variety of cheesecakes. Her latest offerings are jackfruit and tender coconut cake, mango and passion fruit cake, orange and pistachio cake, cherries and chocolate cake which are made with entremets ( layered desserts with multiple flavours and textures). No home delivery. Call 98409 70353 or mail email@example.com
- Harini Sankaranarayanan from Simply Chocolate is a home baker from Abhiramapuram. She can customise cakes according for to customer requirements for specific flavours, fillings ( types of nuts or fruits) or themes. Home delivery with extra charges. Call 98414 28798.
- Sudha Shankaran from Pondy Bazaar takes orders for nankhatais. Minimum order is half kg. Call 99400-62327 or mail firstname.lastname@example.org
- Anu Prosper from Mistletoe Cakes is a home baker based in Choolaimedu. The latest cake flavours in her menu are cotton candy, butter popcorn and bubblegum. She is also taking orders for low carb pizzas and savouries such as chicken croquettes, cheesy bakes ( veg and non veg) etc. Call 9600116757 or mail email@example.com or visit https://www.facebook.com/mistletoe.cakes
- Shyamala Sivaraman from Shyamala’s Culinary Classes is based in Arcot road, Kodambakkam. She conducts four hours sessions from Monday to Saturday on baking (cakes, cookies, muffins, decorative cupcakes), bread and buns, tarts and pies, puff pastries. She also conducts intensive icing workshops. Call on 98402 51050.
- Deepika from Aumly is taking orders for Thai Sweet Chilly Sauce, which is both spicy & sweet, Whole Wheat Muffins which can be stored in the fridge for a week in the following flavours: Apple Crumble Muffin, Carrot & Walnut Muffin and Orange & Dark Chocolate Muffins, organic fresh curd, set in earthenware pots, Idli Podi and organic Curry Leaf Powder. Order by Wednesday for pick up on Friday. Call on 8939774319. Address: 12-Z, Rutland Gate, 4th St, Aroshree Kailash, Ground Floor. 48 hours notice required.
- Sara Koshy is conducting a Workshop on Garden Parties. On the menu:
- Zucchini Loaf
- Cauliflower Crust Veg Pizza
- Green Olive Tapennade (on Brushetta)
- White Choco Chunk Brownies
Venue: The Gormei Market – 6, CIT Colony, 2nd Main Road, (behind focus gallery on TTK road), Mylapore, Chennai:4
Date: Aug 6th, Sunday. Time: 3:00pm to 6:30pm. Cost: Rs.1200/per person.
Call to register: 4217 2229.