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Friday’s for most are always a little slow, counting down the hours to the weekend, however, that’s not the case for those in the kitchen. For those who cook over the weekend, which is most chefs, Friday is the beginning of the onslaught. So, with this in mind, whether you’re counting down the hours to the start of the weekend or you’re getting ready to prep for busy Friday service, we’re bringing you a new series in which we look at the week through the eyes of the world’s best chefs.
Every Friday morning we’ll highlight some of the most beautiful food shots from the chefs that week, from pics behind the line, pics of great dining or just a rare bottle they found. It’s a snapshot of the last seven days in the world of gastronomy.
Rene Redzepi: Pumpkin stewed together with morels and bee pollen / fried wild duck wing / toffee made with duck fat.
Mauro Colagreco: Pomme de terre / @perrierjouet 1982
Grant Achatz: "When @rareteacellar brings a master at carving @rauljgarrido for our staff meal".
Gaston Acurio: Delicious Duck!
Daniela Soto-Innes: Cacao tamales.
Grant Achatz: "Experiments with corn: when I was a commis @_tfl_ I would get frustrated when taking corn kernels off the cobs because they scattered over the cutting board and didn’t stay lined up perfectly as they are naturally. Years later while prepping corn it became apparent what we had to do. Culinary glue the kernels together so they could be removed from the cob as a perfect plank. We freeze the cob in nitro, dip it in butter which allows a seamless removal. Underneath those charred kernels are truffles grits and sherry vinegar. The husk is burned for aroma and placed in the can tableside for aroma."
Amanda Cohen: Fennel Tagine / Cabbage buns.
Bjorn Frantzen: "Råraka” canapé style (crispy potato cylinder)."
Bo Bech: Smoked eel with pickled elderflower and mustard / Black lobster with pineapple and black olives.
