As fashion trend has taken the monogram print as a logo, or as a part of the design, I thought that food could do the same. We as chefs are always thinking and looking for innovative plating to create a surprise, but we always fear that the design will take away from the nature of the product. Bold and intense flavors cannot be manipulated too much or they start loose their impact. But a potato, braised with meat bouillon and caramelized to get that shine, does not need a natural round shape to be good. Any shape will work. NYC is submerged with fashion week now, so I thought Chicago can have a little bit of that too.
Comments