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:
Twitter | Instagram | Facebook
On her blog
Buy her book
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
Be A Girl Episode 7 :The View From the Kitchen w/ Kim Severson, Chef Reem Assil, Chef Dominique Crenn & Chef Tanya Holland
Be a Girl Episode 6: Chef David Kinch
Be A Girl Episode 5: Chef
Be A Girl Episode 4: Balance
Be A Girl Episode 3: Strength
Be A Girl Episode 2: Oddity
Be A Girl Episode 1: Brigade
Season 1 Trailer: Be A Girl - Women in Fine Dining Kitchens
Create your
podcast in
minutes
It is Free
Just Dumb Enough Podcast
Freakonomics Radio
The Why Files: Operation Podcast
Criminal
Jimmy Akin’s Mysterious World