Starting Small: Designing a 5 course Michelin inspired menu

I found myself helplessly caught by the theater of fine dining and more specifically Micheline starred course meals that showcase creativity in the flavors, textures, and overall showmanship of the dining experience. I have always wanted to design a meal like one of these and prove that anyone can make fine dining accessible if they get creative enough. I will find a playful theme that ties all the courses together and brings in the reading for our New Media in Art Class: Image-Music-Text by Roland Barthes to inform intentional decisions about the guests' expectations of the food and how to subvert them. I will doccument the process with a journal and through photography. I also intend to make a professional menu on good paper and really go all the way with it. With my sketchbook/journal in particular, I plan to draw out ideas for plating, and brain dump flavor combinations and cross out what I think will or wont work. Many professional chefs use a big white board but that is far less permanent. When it comes to the photography element, playing with photography principles in both the composition of the shot and the composition of the food on the plate itself will be crucial to my success.Look forward to seeing more progress by following along on this blog. https://docs.google.com/presentation/d/1s4QoWTQy8Ny9Z06Kykb02y2TjDKr--voVUhbjvlhC9g/edit?usp=sharing First Checkpoint 4/14 Planned out meals Second Checkpoint 4/28 Plating finalized, rough attempt to see how things go Third Checkpoint 5/14 Full runthrough with photo-shoot documentation
-Photo: Christophe Bacquié

Comments

  1. This sounds like a really fun project. I am also designing a food and bar menu as part of my project for the class. So, it'll be fun to see how similar and different these projects will turn out to be. I am also curious about how you will go about pricing, as I am having a little bit of trouble with that currently.

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