Salt and Sugar Shapes May Replace Ice Sculptures as a New Trend

In a case of art imitating life, London’s GV Art Gallery is currently hosting a unique exhibition by Ken and Julia Yonetani featuring sculptures made from salt and sugar.  

Entitled Sense of Taste, the show has delighted visitors as they marvel at an underwater world crafted from sugar and at an elegant feast carved from salt.

Ken, who was born in Tokyo and studied under the Asian pottery master Toshio Kinjo (son of Jiro Kinjo, honored as a National Living Treasure of Japan), met his wife Julia in Australia where they now live and work.

Their joint creations mirror the art heritage of Kyoto as well as an appreciation for the natural beauty of Australia and also a deep understanding of classic European art. In “Sweet Barrier Reef” echoes of Japan’s famed Zen rock gardens can be seen. While “Still Life: The Food Bowl” captures the heart of a Dutch still life painting, all in detailed salt sculpture.

And though beautiful, each piece is also designed to ask gallery viewers to consider both the wonder of food and the environmental destruction that results from improper harvesting. Currently many Australian irrigation systems are dramatically increasing the salt level of ground water while the run off from sugar production centers are endangering the coral reefs.

The stunning appearance of the displays are now prompting many chefs worldwide to consider carving in salt or sugar as an alternative to ice, which melts and has to be replaced and replaced and replaced. A single sugar or salt sculpture not only will stand the test of time, it also offers the carver an opportunity to share both values and beauty with the property's guests. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Harrods Hosts Chef Thomas Keller for Ten Very Special Days

The famed Harrods Department Store of London has always been a trend setter. From its beginning in 1849 with the motto ‘Everything for Everybody Everywhere’ and telegraphic address of ‘Everything London’, Harrods has set the fashion in everything from men’s wear to children’s toys.

Today is no different as Harrods hosts Chef Thomas Keller at a unique pop-up restaurant that will appear for ten days starting October 1^st in the legendary fourth floor Georgian Restaurant.

Keller, a three star Michelin chef, will recreate there for Harrods’ fortunate guests his esteemed northern California based restaurant, The French Laundry, as faithfully as possible including its actual décor and signature dinnerware.

For this his first European service event, Keller will blend French cuisine with American ingredients to create a set nine course culinary experience that is sure to be one of the most talked about restaurant events in London this fall.

In addition Keller will be presenting several new culinary creations devised especially for this unique Harrods event.

As reservations are, of course, required be sure to call early and know that as a result you be part of history in the making, all thanks to Harrods and the very talented Thomas Keller.   

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

How Coffee Helped Invent the Modern Internet

Today is National Coffee Appreciation Day in the U.S. And less you think this is only a recent marketing promotion, it’s a little known story that coffee, yes coffee, helped create the Internet.

And that’s something we can all celebrate for who in the Industry could get through the day without Internet and its many applications.

Here are the little known details of how coffee promoted the existence of the Internet. Back in 1991, some of Britain’s brightest minds were working at Cambridge University searching out the early secrets of the computer computations.

Their work there was a natural extension of the initial discoveries done at the nearby Bletchley Park where, during World War II, English scientists developed the first computer prototypes to decode the secret messages sent by Germany on their Enigma and Lorenz machines.

The scientists gathered at Cambridge eagerly continued their work, but their physical setting was not as grand as that of Bletchley Park.

The seven story building that served as their research center had no elevator and, to make matters worse, ONE coffee pot for the WHOLE building.

Since scientists as a group drink more coffee during the day than any other professional group, this was a huge problem.  Each scientist there experienced going for a cup of hopefully-inspiring coffee only to find, after going down several flights of stairs, that the lone coffee pot on the first floor was empty!

They solved this problem by inventing the very first webcam, which transferred a streaming image of the coffee pot to their desk computer screen.

Now every trip down to the coffee machine meant returning with a full cup! Heaven! Progress! Science! Technology!

So when chefs today work with newest cutting edge techniques today, be they Ferran or a young chef in training at the C.I.A., they are in good company with the best – starting with all those talented scientists of the 1990s at Cambridge University, who invented the webcam that we all enjoy today, just to get a cup of hot coffee! Many thanks gentlemen!

Post Note: September 30, 2010: As the Internet grew in fame, two million plus people had logged on by 2001 to view the Cambridge coffee pot. When the scientists moved to their new computer center that year, they put the legendary coffee pot up for sale on the then new website eBay. Astoundingly the coffee pot sold for 3,350 English pounds or $5224.33 US dollars to the German online firm of Speigel.  Not bad, no for an old coffee pot.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Complete Story Matters When It Comes to Success in the Hospitality Industry

Today’s customer requires far more than a dated features-and-benefits approach when it comes to securing their repeat loyalty.

We now live in a world of transparency where a depth of tradition matters as much as contemporary innovation. Indeed, one empowers the other, blending the strengthening heritage of the past with the thrill of the new.

Successful chefs, such as Guy Savoy, are well aware of the motivating power of an enriched story. Indeed, they take this expanded legacy of service and style with them as travel. As a result, today the hospitality industry reaches far beyond the kitchen into the everyday experience of diners.

British Airways has also embraced the value of the enhanced story in their new marketing campaign. It provides an excellent sample of blending the past with the present while looking to the better future.

Today’s leading chefs increasing use this model to expand their success while they embrace the growing professional responsibly of their enhanced visibility as expressed at the 2nd Summit of the International Advisory Board of the Basque Culinary Center hosted in Lima, Peru this year.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

With Kitchen Pride, London Carries On

During dark times, humor always helps. And no one, but no one, does 'dry humor' better than the Brits.  So it's hats off to the best sign seen recently in London. 

Echoing the World War II designed "Keep Calm and Carry On" signs, it directly honors the brave staff at Ledbury's and several other restaurants (including one owned by Chef Jamie Oliver), who heroically defended their guests and kitchens against looters with rolling pins and frying pans in hand.  Bravo, bravo, bravo ladies and gentlemen!

So smile and keep wishing the best for dear London.  She's a grand city and her restaurants are, not only some of the best in the world, but also possibly among the most courageous. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011