Amazing Food ART E-Book

Gerardo Messere

• Herausgeber: Gerardo Messere
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

Amazing Food Art….is filled with a collection of extraordinary and imaginative work by its author. It is an ibook representing not only the synthesis of a professional career, but also offering an inspiring collection of wonderful and often amusing ideas for those of you who would like to start creating decorative food art for yourselves. The content shows spectacular displays for buffets, bar food, private parties, outside eating, Halloween and every conceivable occasion. A compelling, passionate and artistic hobby showing a very alternative style from our every day classical food decoration!

Leseprobe

Gerardo Messere

Here we have a joyous assembly of flying watermelons and pumpkins! The passengers are made from sculpting egg plants. It’s a funny sight, the expression on their faces look as though they are all chatting to each other! This is a fun display and always raises a smile. Here little flags have been placed into the vegetables, a nice touch should there be different nationalities around the table!

The recipe for salt pasta is : 1 kilo of table salt and 1.250 grams of flour type 00, plus a litre of water and a little vegetable oil…..mix all ingredients thoroughly. Place this mixture in a plastic food bag to keep the pastry from drying out on the surfaces….. the pastry can be used and assembled later on as required. Take one piece at a time and keep the work surface damp…..I usually design the pastry by using a steel knife onto which I have sprayed a very light coating of vegetable oil, also spray the pastry lightly before cooking in the oven for an hour at 145 degrees.

I had just come out of the cabin, a well scrubbed young man, shocked to find myself on the bridge of the cruise liner with other personel….feeling shy, anxiously looking at everybody and hoping I was acting as naturally as possible, but inside I was a trembling wreck! I was dressed in my cook’s uniform and it was my very first day of work. I was 16 and had already decided to plunge headlong into this career where I truly felt at one with myself. Later, clutching an enormous knife in my hand I was busy chopping parsley watched by Luciano, who I had met only an hour earlier, and who was now observing me with surly eyes! Luciano was in charge of anti pasti. I was part of a team of 7 amongst cooks and assistant cooks. I was already working out that by all the fuss being made that the work was obviously challenging! The kitchen itself was enormous and about 60 cooks all dressed in white topped with their chefs’ hats moved around from cooker to work surface, to fridges and corridors which seemed to disappear into infinity!

I could see him dressed all in red with gold buttons entering into the area where we were working……at first sight, he seemed to be a 'big wig' amongst the waiters and he stopped a second to speak to Luciano, almost whispering…after which Luciano and the Mister Big Wig walked towards the door which lead to the dining room looking straight past them at someone seated in the room, presumably a client seeing that he was standing at a table and that there were also three others who were speaking amongst themselves……..Luciano after a while walked determinably back into the kitchen and went straight to the refridgeration area; I don’t know quite how long he was in there, but when he reappeared, after I suppose about half an hour, still wearing his suit jacket, he was carrying an extremely large silver platter at least a meter long and in the centre of it sat a sculpture made purely out of butter which pictured the fat face of the client in the dining room! At that moment the other cook approached him with tins of caviar and Luciano taking them swiftly from him, proceeded to empty each one in turn around the base of the sculpture. Mr. Big Wig arrived on the scene as well with several bottles of champagne already plunged in two ice buckets full of ice. He placed one at each end of the platter. “There” said Luciano “ that’s fine like that”!

“Mr. Big Wig” got hold of the platter and took it into the dining room. Behind him followed a waiter carrying hot toasts covered in a serviette trailing with streamers opened seconds before entering the room. I could hear from the other side of the door while I was still busy chopping parsley, a huge roar of applause, and after about ten minutes, the fat man who to my amazement seemed to have exactly the same face as the butter sculpture came into the kitchen clutching an envelope, presumably containing a tip.After having warmly thanked everyone and shook hands left and right, he left the room seemingly very satisfied. In that moment I understood all about the commotion, it must have been some sort of special anniversary; the waiter had obviously called Luciano and had asked him to reproduce the butter sculpture to resemble the client who was in the dining room. So it happened just like that. I was so overcome with emotion when I saw this stupendous platter a little earlier, that this began my immense love for visual cookery - which now of course has influenced my whole life!