El Somni Is Truly a Culinary Opera Dream Come True

For over a year now the famed Roca Brothers of Spain have been crafting a unique culinary presentation, El Somni, a culinary opera.

Their truly amazing creation is a stunning collaboration of cuisine, form, music and wonder – worthy of the esteemed name, ‘Opera’.

The universality of this 'great work' (for that is what the word ‘opera’ actually means), is reflected in the diversity of the first 12 individuals invited to experience the work.

The premiere guest list included an HIV researcher, a fellow chef, an anthropologist, an actress, a theoretical physicist, a poet, an artist, a film director, a research biologist, a conductor, a food writer and a robotics researcher.

The composition of the work is divided into 12 concepts or courses that wrap the viewing diner in The Dream that is the experience’s title translated.

The courses pay homage to the great French chef François Vatel, who killed himself in 1671 when his concept for a vital banquet that was to be served to the French King Louis XIV was destroyed by the late delivery of fresh fish from the coast.

Such was the temperament of a dedicated artist when art was an expected part of the 'noble' life.

EL SOMNI MENU

•  Prelude: Water Nymph (Vegetable soup at low temperature, sprouts, flowers and light)
• The Dream Begins (Moon)
• Space (Foams frost Indian figue) 
• Ophiucus (Electric eel)
• Under the Sea (Shrimps, plankton, and anemones, sea urchins, cockles, seawater, crustaceans)
• Garden of the Hesperides (Anarkia)
• The Courtship (Ying yang Palo Cortado oysters with garlic and white all black)
• The Carnality (Pueblano pigeon breast with mole, grilled strawberries and roses)
• Apple/Brittle (Golden apple)
• War (Royal hare roial with blood orange and beet)
• Mercy/Death (Parmentier potatoes with purple bone marrow,caviar, purple flowers and incense smoke)
• Glory (Dessert mass mother, mother dough ice cream)
• Awakening (Sweet spring)

Yet the wonder of the evening does not rest solely on the event's innovation cuisine. Expanding on the talents developed in the three brothers’ world famous restaurant, El Celler de Can Roca, these three creative chefs also collaborated with a diverse group of visual artists, including Franc Aleu, Daniel Molina, Pere Grife, and Peret, to create an experience that defies the limits of culinary classification.

After its initial premiere in Barcelona, this unique work will be hosted at 12 different locations around the world, followed by a documentary book, exhibit and finally a film by Mediapro.

If possible, do all you can to attend.  Like listening to great opera performed well for the first time, afterwards you will never view the world in quite that same way as before. And that is, truly, the definition of great art. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

New Writing Conferences Offer a Window into the Publishing World for Culinary Professionals

The world is moving at an ever faster pace, in large part thanks to the explosion of information on the Internet and the impact of the digital technology. As a result, culinary professionals in every market have to now struggle with the new task of writing about their profession as well as being part of it.

Many chefs, who spent a lifetime mastering the skills of the kitchen, are extremely uncomfortable with this contemporary trend. However, where there's a need, there's an answer, thanks in large part to the insight of creative companies, such as Amazon, that deal daily with writers, editors AND the new world of digital publications. 

These state-of-the-art firms are most easily located at conferences, saving the attendees both time and money as the availability of the information offered is focused and concentrated.

The Northwest Bookfest is one such conference, where the topics range from an exploration of Amazon Kindle's Direct Publishing programs by Thomas Kephart to understanding how to manage a writing project using Evernote by Viv Ilo E Veith. Other workshops explain how to conduct a successful interview as well as how to protect one’s legal rights in the digital world.

And the list goes on and on. This November 2-3 Conference is just another reason why many creative culinary professionals enjoy calling the Northwest home.  If creativity is about being ready to learn new skills, here’s your chance. See you there!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Magical Food

Authors from Joanne Harris to Laura Esquivel have described food as part of a magical process that the world engages in each and every day yet often overlooks..

At one of the recent TED lectures focusing on creativity, Chefs Homaro Cantu and Ben Roche demonstrated just how far that magic can go in the hands of some of the world's most insightful and daring chefs.

It's almost alchemy! 

Absolutely Amazing!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

QR Bananas Are Newest Link in Marketing Culinary Tourism

What’s a country to do when it’s local scenery is breath-taking but it's national media budget to attract international visitors is rather small?

One simply looks for another form of communication. And that’s just what the Ecuador Ministry of Tourism has done with the assistance of the Zimmerman Agency (absolutely NO connection to the sad George Zimmerman trial case in Florida).

Ever year Ecuador exports 24,000,000 top grade bananas to the rest of the world. Why pay for expensive full page ads in the New York Times or launch a series multi city gala events when millions of those humble bananas could carry Ecuador’s tourist information instead?

Just attach a QR (short for “quick response”) label to each banana and prompt the curious consumer to scan the label with their mobile phone ap. Once scan, an attractive and informative YouTube video will appear to entice the banana purchaser to experience the wonders of Ecuador in person.

Simple, easy, inexpensive, creative, informative and successful – Bravo to the staff of the Ecuador Ministry of Tourism and the Zimmerman Agency.  Well done! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Try Wearing Fast Food Sweatshirts to Reduce Culinary Work Strain

No one would say work within the Hospitality Industry is without stress or strain. The hours are long and one's everyday pay often does not equal that of the external corporate world. 

Yet the chance to be creative, to travel, to associate with other highly creative people is unique in the business world. But that said, there is always a need to relax, refocus and have a little fun.

Since eating fast food is a no-no stress reducer, why not try wearing some? These original snack food sweatshirts are growing in popularity with in-the-know chefs in Europe.

Why not treat yourself to some real fun food and become a true fashion 'plate'!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013