Pushing Boundaries
The F&B industry is alway evolving with ever changing dishes and innovative cuisines. Let these three chefs from 1-V:U, Preludio and Thevar show you what it means to be a creative chef of tomorrow.
Fernando Arévalo
“I do not want to conform to any particular cuisine, thus I chose Author's Cuisine. The term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. There are no guidelines and boundaries when it comes to author’s cuisine– the rules are simple, just invent whatever pleases you.”
Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ. The Acquarello rice is cooked with shallots and fennel, then vin jaune is added along with a combination of fish and chicken stock, served with shrimp foam and baked Kinmedai.the first stage involves ageing unhusked rice for 7 years in temperature-controlled silos. This long and natural procedure improves the consistency of the grains, resulting in cooked grains that are firmer and more separated than those of traditional rice, with no stickiness to their texture.