Flemish Food Fest " Food Rock Stars"-a life inspiration story

©Photo Kate Stockman

Ton loads of press and about 2000 foodies welcomed the 'all star' chef parade at Flemish Food Fest in Ghent.
23 af fab chefs gathered for the exclusive Gelinaz event, hosted by the Flemish Foodies.
Gelinaz is an international collaboration project, founded by The Italian culinary journalist Andrea Petrini, who brought together a group of innovative top-of-the-top chefs. They organize exclusive events, let's call it more food performances, that strive for the exchange of culinary knowledge and out-of-the-ordinary ideas across the world.

At the FFF in Ghent last weekend they all joined together for a fun and non formal lunch while the entire food press and fans where looking in their plates. Dishes cooked and served by the young talented Flemish chefs behind the BBQ's of FFF, not afraid to let their 'idols' taste their creations.

Enjoy the photo story of this lunch-press-conference where also the Maire of Ghent Daniel Termont and Minister Geert Bourgois were present.

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

Friend Chef Kasper Kurdahl(white chef jacket) also present at this all star chef table. And with reason; Kasper is for me the first real rock star chef, who surprised us with fabulous 'Off-piste' menus, first at Scholteshof where he worked with Roger Souvereyns (Also present off course!), and later in his own restaurant in Antwerp.
Memorable nights and way before the food hypes started...
Keep an eye on this guys. he's great!

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

Nieuwsblad photographer who did a splendid job, I recognize a pro when I see one. Nice girl.

©Photo Kate Stockman

©Photo Kate Stockman

NY based chef Danny Bowien. How cool can it get?

©Photo Kate Stockman

The party is over, chef have to get ready for the 23 course meal they prepare that night at ICC Ghent, for 60 happy few.
What's left are the name tags of all the chefs on the table, a silent witness of this wild bunch, having lack of all conventions or rules. 

NO STYLING was done for these pictures. I took them just like they left the table. They had a good time, I'm sure.

Redzepi's paper was gone. Maybe a foodie fan hung it above this bed by now. Or did Daniel took it with him?

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

  

The event site on Gelinaz has gone. Bookmark it for the next time.

http://gelinaz.com
https://www.facebook.com/GELINAZ?fref=ts

Paris Couture (de)construction-a life inspiration story

Just two 'random' images from this week 'Paris Haute Couture shows'.

One image from the Chanel show, where Kaizer Karl made a quite provocative statement by showing his upperclass couture in a building de-construction atmosphere. Destroyed bricks and concrete, dust, chalk and other rubish from buildings thrown on the floor, next to the chairs of his guests. Post apocalyptic props mixed with an old theatre stage, and even older (an uncomfortable) theatre chairs for the rich & famous. Karls vision on the future or another celebration of the hip and happening punk movement? Compared with the glitter carrousel, the ûber- white snow landscapes or other shiny catwalks from seasons ago, it was quite a change.

Second image came from Iris Van Herpen's Couture show. Noticed there again the use of 'construction' materials, altough in Iris' world this means delicate, 'china porcelain-like textures, but dress shaped. It looked like the dress was 'poured' over the model, than 'dried and baked' around her body, to stay there for ever. The only way you could take it of, is by breaking it. 

Or is this just my imagination talking?

Whatever it was, it stroke me, in two random couture collections, to see rock, stone, porcelain and other stony materials been used in luxury heaven.

 

Nr°31- Image of the day

Sometimes an image needs no words. Because you let the story behind the picture do the talking.
Just listen.

20 Friend-chefs at Flemish Food Fest-a life inspiration story

My previous post was about the Flemish Food Fest vibe, but, hey,  wasn't this festival supposed to be a gastronomic rock show in the first place?

©Photo Ivan Missinne

Let's introduce the golden idea by The three Flemish Nudiez*: 
Invite 20 young, talented friend-chefs to co-host your own food fest party and let them (and not you) BBQ for a few hundred guests... "Il faut le faire'!

(*they prefer this nickname before the more media-used 'Flemish Foodies'...So it was used on the red entance wristband :-))

©Photo Kate Stockman

A lecture by Danny Hueghebaert and Filip Claeys from the North Sea Chefs, façon Flemish Nudies. On the table.

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

Done!

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Kate Stockman

©Photo Ivan Missinne

Before 12 o'clock: the early birds.

©Photo Kate Stockman

                        After  2 o'clock: the crowd.

©Photo Kate Stockman

©Photo Kate Stockman

The food concept can be explained as 'EAT YOUR TICKET'. You payed 30 euro for 15 food tickets (each 2 euro's)to eat as much delicious BBQ experiments by the best-of-the-best kitchen talents in Belgium. All the used products (animals, fish, herbs, greens and more) were locally farmed top stuff, all in the Nudiez spirit “Think local, go global”.

To name some toppers that joined the BBQ decks? Danny Hueghebaert and Filip Claeys from the North Sea Chefs prepared fabulous grilled langoustines façon 'frikandel spécial', Bob Vanbiervliet en Jan Verschelden van T'Oud Gemeentehuis in Hansbeke served parts of an entire Brasvar pig that roasted for hours, Restaurant De Kruidenmolen had mouth watering white 'boudin' made of fresh squid.

More innovative BBQ gastronomy experiments?
De Veranda: BBQ-ed fennel, Table D'Amis' version of spare ribs,
Team Dierendonck: a Pastrimi of tender Hollsteiner beef and Kobe's own In De Wulf surprised with a elderberry and wild strawberries dessert. 

And off course, the FFF was sold out in a glimps!

©Photo Kate Stockman

Yep. You all missed a hell of a festival! So, see you next year? 

Kate.

©Photo Kate Stockman