What does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value?
When Geraldine DeRuiter wrote about her meal at “the worst Michelin starred restaurant, ever,” she didn’t expect to start a global controversy. The tasting menu she had at Bros, in Lecce, Italy, was a bizarre, avant garde dining experience, the pinnacle being the “Chef’s Kiss” dish, a plaster cast of a mouth with foam dripping out of it. What followed was a whole conversation online about the nature of food as art, the role of a chef, and the pretentiousness of fine dining.
And as we dug in more, we started to see how the “Chef’s Kiss” was not just a ridiculous dish on a bizarre menu, but how foam was a metaphor for the flaws of fine dining and the toxicity of the “abusive genius” chef.
You can find Geraldine:
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To read more about the international culinary incident:
The Reels put out by Bros:
More about foam:
This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better
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