GELINAZ! has gone all political for its next gig. In an age where many chefs spend a lot of their time travelling for collaboration dinners, congresses, events and awards here and there collecting air miles like there was no tomorrow, Tuesday December 3 could mark a turning point.
148 chefs from around the world including many of the top names from Massimo Bottura to Rene Redzepi have decided to stay at home.
For one evening only, on Tuesday December 3, they will stay put. For one evening only, guests visiting their restaurants are guaranteed to find them there.
It is the latest in a series of events that GELINAZ! has organised over the years. The collective of chefs, that was established in November 2005 has always been thought provoking.
This time, GELINAZ! is being provocative. Extremely provocative. The event has been called Domosophism in social media or the art of being at home. And over the past weeks there have been hints that this would be about staying home.
But for the time being, the event had been kept secret.
The aim behind the event is not to close windows to the outside world. That is not the spirit of GELINAZ! and it also goes counter-culture because in a world where everyone wants to close doors, GELINAZ! wants to open them wide open.
“A shuffle was what everybody wanted and a shuffle again it will be,” Andrea Petrini told Food and Wine Gazette. “But this time it is going to be a journey of minds. It will be a cultural journey where chefs will swap their recipes worldwide. The 148 chefs will for one night be playing with other people’s ideas in their restaurants. It will be a lottery of recipes. And for once, the Shuffle 2.0 as it is being called will be almost CO2 free.
For many reasons over the past years, chefs have become the public faces of their restaurants which has meant that many have left their kitchens to their teams to head to collaboration dinners that have very little collaboration in them, to give speeches at cooking congresses that repeat the same tired format of show-cooking. They’ve been on stage preaching sustainability when the travel they do is anything but. The pressure for PR, for awareness and for votes be it for the World’s 50 Best Restaurants meant that travel became more and more intense.
With this in mind, Andrea Petrini and together with Patricia Meunier and Mat Gallet of Grand Cuisine have rethought the shuffle.
At a time when walls have become hip again. “Travelling is important. Travel shapes the youth or so they say: but what’s the real point of travelling if it is just for more of the same. We would rather travel across boundaries, across languages, travelling for a reason, travelling on a mission,” they say.
How it is going to work
Each of the 148 chefs with their restaurants have had to create eight new recipes that they have never served before in their restaurants. They’ve been doing this over the summer months. Some have been good students sending the recipes on time. Other’s less so particularly those who are more used to improvisation and to working without recipes.
The recipes they have created form a menu. But they will not be serving that restaurant in their restaurant. That menu will be drawn by lots and will be sent to another chef somewhere else in the world. It will be the chef and the team receiving the recipes and menu that will have the onus of fully remixing the recipes in their own radical and personal way depending on the ingredients they find at home. “One’s ideas will be taken care of by someone else thus becoming something completely different. It is a mind game and one which is set to create very interesting results.
Among the 148 chefs there is a bit of everything. There are those who meticulously create and recipes as a step by step process. There are others who are much more improvisational and might just send concepts of their recipe. So what happens when a meticulous chefs ends up receiving a menu with more concept than instruction? That’s for the guests on 3 December to find out.
The chefs on Tuesday 3 December will be playing with other people’s ideas. Like orchestras, they will be taking the lead from other composers’ scores. They will have to work with 8 matrixes and there will be 8 remixes.
GELINAZ! said: “What if one year from now, on this same day, we all officially declare – One Voice, One Country! – December 3 the International Stay in Day? Would Greta join the party?
How to book
You can book a table only by making a reservation in advance on www.gelinaz.com
Only one menu will be available for the Grand GELINAZ! Stay in Tour performing dinner. It will include an 8 unique course flight that will be cooked for the first time ever. And it will not be repeated anywhere else.
Each restaurant will propose a shared or a communal table or counter so it means that you will be seated with other guests.
People will get to know the identity of the chef who created the matrix for the menu at the end of each dinner.
It promises to be fun.
More details in the coming day.
The chefs staying home near you
- Selassie Atadika (Midunu)
- Angelo Agliano (Tosca di Angelo – The Ritz Carlton)
- Vicky Cheng (Vea Restaurant and Lounge)
- May Chow (Happy Paradise)
- Vicky Lau (Tate Dining Room)
- David Thompson (Aaharn)
- Jowett Yu (Ho Lee Fook)
- Prateek Sadhu (Masque)
- Thomas Zacharias (The Bombay Canteen)
- Luca Fantin (Bulgari Il Ristorante Luca Fantin)
- Thomas Frebel (Inua)
- Zaiyu Hasegawa (DEN)
- Hideki II (Shirosaka)
- Sergio Meza (The Untitled special GELINAZ! preview)
- Michimasa Nakamura (Sushi M)
- Yoshihiro Narisawa (Narisawa)
- Yoji Tokuyoshi (Alter Ego)
- Sung Anh (Mosu)
- Jang Jinmo (Myomi)
- Mingoo Kang (Mingles)
- Jordy Navarra (Toyo Eatery)
- Ivan Brehm (Nouri)
- Richie Lin (Mume)
- Ryogo Tahara (Iogy)
- Garima Arora (Gaa)
- Tim Butler (Eat Me)
- Bo Songvisava and Dylan Jones (Bo.lan)
- Third TassanaKaJohn (Le Du)
- Bledar Kola (Mullixhiu)
- Konstantin Filippou (Konstantin Filippou)
- Lukas Mraz (Mraz & Sohn)
- Philip Rachinger (Muhltalhof)
- Heinz Reitbauer (Steirereck)
- Felix Schellhorn (Der Seehof)
- Kobe Desramaults (Chambre Separee)
- Christophe Hardiquest (Bon Bon)
- Nicola Fanetti (Brace)
- Nicolai Norregaard (Kadeau)
- Matthew Orlando (Amass)
- Christian Puglisi (Relae)
- Rene Redzepi (Noma)
- Kim and Evelyn Mikola (Inari)
- Inaki Aizpitarte (Le Chateaubriand)
- Pascal Barbot (L’Astrance)
- Tabata and Ludovic Mey (Les Apothicaires)
- Alain Ducasse and Romain Meder (Alain Ducasse au Plaza Athenee
- Chiho Kanzaki and Marcello Di Giacomo (Virtus)
- Marie-Victorine Manoa (Le Merciere)
- Christophe Pele (Le Clarence)
- Celine Pham (Tontine)
- Hugo Roellinger (Le Coquillage)
- Taku Sekine (Dersou)
- Atsushi Tanaka (AT)
- Mathieu Viannay (La Mere Brazier)
- Dalad Kambhu (Kin Dee)
- Bily Wagner and Micha Schafer (Nobelhart & Schmutzig)
- Dylan Watson-Brown (Ernst)
- Gunnar Karl Gislason (Dill)
- Jordan Bailey (Aimsir)
- Giuliano Baldessari (Aqua Crua)
- Massimo Bottura (Francescana at Maria Luigia)
- Riccardo Camanini (Lido 84)
- Carlo Cracco (Cracco)
- Anthony Genovese (Il Pagliaccio)
- Gianluca Gorini (Da Gorini)
- Antonia Klugmann (L’Argine a Venco)
- Karime Lopez (Gucci Osteria)
- Isa Mazzocchi (La Palta)
- Aurora Mazzucchelli (Marconi)
- Fulvio Pierangelini (Mosaico)
- Niko Romito (Reale)
- Diego Rossi (Trippa)
- Luigi Taglienti (Lume)
- Stefano Terigi, Benedetto Rullo and Lorenzo Stefanini (Giglio)
- Viviana Varese (Viva Ristorante by Viviana Varese)
- Jose Avillez (Belcanto)
- Antonio Galapito (Prado)
- Henrique Sa Pessoa (Alma)
- Alexandre Silva (Loco)
- Vladimir Mukhin (White Rabbit)
- Ana Ros (Hisa Franko)
- Albert Adria (Pakta)
- Quique Dacosta (Quique Dacosta)
- Magnus Ek (Oaxen Krog)
- Niklas Ekstedt (Ekstedt)
- Peter Nilsson (Spritmuseum Restaurant)
- Andreas Caminada (Schloss Schauenstein)
- Paulo Airaudo & Rafael Cagali (Da Terra)
- Claude Bosi (Bibendum)
- Jeremy Chan (Ikoyi)
- Selin Kiazin (Kyseri)
- Santiago Lastra (KOL – Gelinaz! preview at Caroussel)
- Douglas Mcmaster (Silo)
- Clare Smyth (Core by Clare Smyth)
- Lee Tiernan (Black Axe Mangal)
- Stephen Toman (ox)
- Asaf Doktor (Dok)
- Maksut Askar (Neolokal)
- Mark Oliver Frappier (Mon Lapin)
- Colombe Saint-Pierre (Chez Saint-Pierre)
- Dyan Solomon (Foxy)
- Joaquin Cardoso (Loup Bar)
- Oswaldo Oliva (Lorea)
- Elena Reygadas (Rosetta)
- Kim Alter (Night Bird)
- Fredrik Berselius (Aska)
- Sean Brock (Audrey)
- Kyle Connaughton (Single Thread)
- Gabriela Camara (Cala)
- Sean Gray (Momofuku Ko)
- Brandon Jew (Mister Jiu’s)
- Michael and Meichih Kim (Maum)
- Niki Nakayama (N/Naka)
- Junghyun Park (Atomix)
- Daniel Patterson (Coi)
- Perfecte Rocher (Tarsan i Jane)
- Palisa Anderson (Boon Cxafe)
- O Tama Carey (Lankan Filling Station)
- Paul Carmichael (Momofuku Seiobo)
- Peter Gunn (IDES)
- Dan Hunter (Brae)
- Victor Liong (Lee Ho Fook)
- Jose Niland (Saint Peter)
- Matt Stone (Oakridge Wines)
- Jock Zonfrillo (Restaurant Orana)
- Monique Fiso (Hiakai)
- Peter Gordon (The Sugar Club)
- Marsia Taha (Gustu)
- Alex Atala (D.O.M.)
- Manu Buffara (Restaurante Manu)
- Alberto Landgraf (Oteque)
- Thomas Troisgros (Olympe)
- Carolina Bazan (Ambrosia Bistro)
- Rodolfo Guzman (Borago)
- Alvaro Clavijo (El Chato)
- Leonor Espinosa (LEO)
- Pia Leon (Kjolle)
- Virgilio Martinez (Central)