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MANILA, Philippines - Who is the Chicago-based chef who represents the best of molecular gastronomy in America with his multi-awarded Alinea restaurant?
He embodies the American Dream: Food Edition. Growing up with a restaurant family in Michigan, he studied at the Culinary Institute of America. “I lived my whole life in the kitchen,†he says. “Not only that, but it’s the passion, it’s the love for cooking and food. It’s dictated my entire life — every aspect of it.â€
While working at French Laundry in California, he found a mentor and chef in Thomas Keller. But it was while visiting the iconic El Bulli that he discovered molecular cuisine and demonstrated his own style at Chicago’s Trio.
At the age of 31, he opened Alinea, his headline-grabbing high concept Chicago restaurant. The Alinea kitchen channels his ingenuity and creativity as this culinary virtuoso uses technique and technology to transform ingredients from humble to extraordinary and assemble flavors in original but still successful ways — making him one of the most respected and closely followed chefs in the country.
A typical 23-course meal at Alinea might include olive oil lollipops, sweet potatoes skewered by smoking cinnamon sticks, strips of bacon hanging from a stainless steel bow, and pheasant tempura fried with apple cider, impaled on a flaming oak leaf.
Playing with unexpected flavors and scents is a big part of his cooking. Some of Alinea’s dishes are served alongside a pillowcase with tiny holes in it, designed to release certain fragrances while diners eat.
His work has won him many accolades. He was named the Best New Chef in 2002, the Jean Blanchett Award for the Best Celebrity Chef in 2007, and the 2008 James Beard Foundation Outstanding Chef Award.
Alinea, on the other hand, has won numerous accolades including three Michelin stars, four stars from the Chicago Tribune, and what appears to be an essentially permanent spot in the San Pellegrino list of the World’s 50 Best Restaurants.
In 2007, he was diagnosed with stage 4 tongue cancer, which mestastasized to both parts of his neck. He lost his own ability to taste, but not his determination and passion for cooking. His cancer is now in remission. After his treatment ended, his ability to taste came back — but slowly. His perception of different flavor combinations — sweet, salty, bitter — came back one flavor at a time.
Since that time he has authored two books, the memoir Life on the Line and the cookbook Alinea.
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Last week’s question: Who is the Japanese architect who developed a style, which reflected both Japanese traditions and Western post modern and mannerist influences seen in groundbreaking works like the Sports Hall for the 1992 Summer Olympics in Barcelona, Spain, and Team Disney in Orlando, Florida?
Answer: Arata Isozaki
Winner: Carolyn Coquia of San Juan City
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Text your answer to 0915-6486414 with your name and address. One winner will be chosen through a raffle of texts with the correct answer. The winner will receive P2,000 worth of SM gift certificates for use at Our Home, SM Department Store, or SM Supermarket. They can claim their prize at Our Home in SM Megamall. Call the store manager at 634-1943. Bring photocopies of two valid IDs and a clipping of the Design Quiz issue in which you appear as winner.
