Home' Hospitality Business : HB NOV 2016 Contents It’s called Beyond Food & Evil and it is
back and bigger than last year – the
offbeat project which pushes culinary
boundaries, sharpen chefs’ creativity and
broadens cultural horizons.
This is a collaboration involving 40 of the
world’s most pioneering and cutting-edge
chefs, who cook simultaneously across
continents and time zones in a one-off
worldwide restaurant shuffle, and it was
on Thursday November 10.
The inaugural Shuffle last year saw
37 chefs from across the globe swap
restaurants, homes and personal lives
for four days. This year’s Shuffle followed
the same format, but with a greater
number of participants – 40 chefs from 17
countries and five continents packed their
knives and left their native kitchens for an
uncharted restaurant, the territory of a
fellow participating chef.
The locations were picked at random by
ballot and each chef discovered his or her
new restaurant location several weeks prior
to the Shuffle but are sworn to secrecy.
On arrival, the chefs embrace the lives
of the ‘absent hosts’, including staying
in their homes and integrating with their
family, dogs and friends. At the restaurant,
the chefs work with their surrogate
kitchen teams to create an eight-course
menu inspired by the culinary delights and
culture of their new found cities, ready to
serve to guests on November 10.
The public can buy tickets for a specific
restaurant, but the resident chef is only
revealed when the guests take their seats
for the evening.
The event is curated by maverick pair,
Andrea Petrini and Alexandra Swenden,
whose ideas and collaborations have
turned the world’s culinary expectations
The Gelinaz! Shuffle 2 was a celebration
of the very core of the hospitality industry:
sharing knowledge, exposing oneself to
new ingredients and learning new practice –
creativity without fear, the founders call it.
Swenden said: “In the first swap we saw
René Redzepi take up residence at Nahm
in Bangkok, Mauro Colagreco made a trip
to Hisa Franko in Slovenia and Claude
Bosi crossed the pond for a stint at San
Francisco’s Atelier Crenn.
The chefs participating in this year's
Shuffle were: Alex Atala, Inaki Aizpitarte,
Massimiliano Alajmo, José Avillez,
Massimo Bottura, Danny Bowien, Sean
Brock, Manu Buffara, Daniel Burns,
Riccardo Camanini, Paul Carmichael,
Dominique Crenn, Sven Elverfeld, Anand
Gaggan, Adeline Grattard, Sean Gray,
Rudolfo Guzman, Zaiyu Hasegawa, Dan
Hunter, Mikael Jonsson, Christopher
Kostow, Virgilio Martinez, Carlo Mirarchi,
Vladimir Mukhin, Yoshihiro Narisawa,
Matt Orlando, Christian Puglisi, Dave
Pynt, René Redzepi, Niko Romito, Ana
Ros, Alexandre Silva, Ben Shewry, Bo
Songivsava, David Thompson, Lee Tiernan,
Simone Tondo, Mitsuharu Tsumura, Blaine
Wetzel and Jock Zonfrillo.
Open to the general public,
reservations were available to purchase on
The Grand Gelinaz! Shuffle 2
THE GELINAZ! BRUSSELS HEADQUARTERS
This year, an additional collaborative
project The Gelinaz! Brussels HQ ran
simultaneously to the global Shuffle,
involving a further 20 of the world’s
most daring chefs.
Taking place at Christophe Hardiquest’s
two Michelin starred restaurant Bon Bon,
the HQ project assimilated recipes from
the 40 swapping chefs.
Once chefs were informed of
their shuffle location, they created a
dish based on the imagination and
expectations of the restaurant they
visited. At the headquarters, the
collected recipes were reinterpreted
during four, three hour-long dinner
sittings; with each of the 20 chefs
working in pairs to produce these.
The Brussels event also provided a
digital connection with diners who were
able to see live pictures and videos of the
Shuffle as it progressed across the globe.
Chef Colombe St Pierre, in the
green shirt, opened Chez Saint-Pierre
in 2000 and took part in last
Celebrated Australian chef, Kiwi-born Ben Shewry from
Attica, Melbourne, took up residence at Michelin-starred
In de Wulf restaurant in Belgium, while Japan’s best chef
Yoshihiro took over the stoves at Attica.
Adelaide Chef Jock Zonfrillo from Arana Restaurant, found
himself in Michelin-starred California restaurant Manresa,
while Manresa’s chef David Kinch flew to Japan for the
6 | November 2016 | Hospitality BUSINESS
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