A journey of tasting beautiful Coffees and experimenting in the kitchen with Juan Valdez, Café de Colombia.
Coffee is an amazing ingredient to play with in the kitchen, in savoury and sweet preparations.
That day, I improvised a “Tinto Campesino” gelée, Santander Coffee&Chocolate mousse and strawberries.
In march 2013, I was invited by the University of Toronto to participate in a workshop on Cuisine to discuss the artistic status of dining with Ophelia Deroy, Barry Smith and Charles Spence. Former anthropologist Dan Felder from the stared restaurant Momofuku talked about how an innovative use of fermentation is giving birth to new flavours.
I talked about culinary creation from the multisensory perspective, and how recent inspiring trends influenced by scientific research, art and technology are shaping the future of gastronomy.
In due time, Cuisine could be considered a multisensual form of art.
The best way to discover the world
// Salad with a taste of Kandinsky //
In May 2012, while strolling around New York’s MoMA, I had an epiphany meeting the Art of Kandinsky.
The abstract expression and the strenght and movement of his combination of colour stroke me. I saw Food.
Then, I read this:
"Color is a means of exerting direct influence upon the soul. Color is a keyboard. The eye is the hammer. The soul is the piano, with its many strings"
And I’m excited of thinking that cooks can use Nature’s colours in their purest way, but we can also use flavour, odor, textures and sounds.