IN A RECENT interview by FoodNavigator, executive chef Gui Alinat expressed his view that large scale food manufacturers and high end chefs have a lot to learn from each other.
Alinat presented at the IFT show in New Orleans, an annual event bringing together professionals in the both the science and business of food, and demonstrated a number of techniques. The difference was that he swapped the usual kitchen tools with ingredients and equipment used by many large scale food manufacturers.
In the interview, Alinat, who is executive chef and owner of Artisan Boutique Catering, commented that: “The two industries kind of, like, merge together for the purpose of feeding people. The only difference with my company is that we feed high-end diners in a setting that is made for a party and the lavish taste of food.”
“But of course, I am very interested in the techniques, products and equipment that have been developed by the large firms for the food business, because that has been a source of inspiration.”
The executive chef also said that a lot of high-end catering work with hydrocolloids has been influenced by recent developments in the wider food production industry.
“We are very interested in changing the texture of something, for example taking a sauce and turning it in to a foam. We are interested in taking liquids and to turn them in to a sphere using a process known as spherification.”
To watch the full interview please click here.
