Dispelling nutrition myths, ranting, and occasionally, raving

Follow Friday: @chefjacqueslamerde

by Leave a comment

This Wired article in one of my google alerts alerted (hmm… could probably do with a synonym there) me to this hilarious Instagram account. It was created by a real chef as a parody of the pretentious world of gourmet food.

How could you not love things like this dish made of “elite fish imported from Sweden”?

View this post on Instagram

WHEN U HAVE SOIGNÉ INGREDIENTS, U RLLY HAVE THE OPPORTUNITY TO JUST LET THAT FOOD SPEAK 2 UR GUESTS MOUTH FOR U. U MITE NEED TO ADD A BIT OF FANCY MOSS, OR MAYBE A LITTLE ASH BUT IN GENERAL U JUST NEED SOME TWEEZERS AND A LITTLE RESTRAINT!!!! JOSE AND I CREATED THIS DISH AROUND SOME PRETTY ELITE FISH WE GOT IMPORTED FROM SWEDEN!!!! WE MADE A SIMPLE CEVICHE OUT OF THESE *SWEDISH FISH* USING SOME OF THAT GREEN MEXICAN GATORADE, AND THEN ADDED LTD EDITION BANANA BERRY MINIONS CEREAL, SOME MINI EGGS AND JUST KIND OF SORTED IT ON A PUDDLE OF FROSTIN WE MADE BLUE BECAUSE CONCEPTUALLY IT MADE A RESONATION W/ US!!!!! FUN DIP POWDER BRO DUST!!!!! #soigné #theartofplating #cheflyfe #tweezers #fourmagazine #wildchefs #hashtagfood #swedishfish #yearofthecrudo #minieggs #yassssss #minions #bananaberry #fundip #likmaid

A post shared by @ chefjacqueslamerde on

or this beautiful Velveeta plate?

View this post on Instagram

SUMTIMES WHEN IM PLATIN ITS LIKE MY BRAIN HAS A MIND OF ITS OWN AND ILL START W/ ONE INGREDIENT IM FOCUSSED ON, BUT BY THE TIME IM DONE THERE WILL BE LIKE 3 FOAMS, 14 FUNCTIONAL GARNISHES AND 2 FLUID GELS AND EVEN THO IT LOOKS AMAZIN, AND SO SO SOIGNÉ, I KNO I NEED 2 JUST THROW THE PLATE AGAINST THE WALL AND TRY AGAIN.  TONITES SPEC IS A TRIBUTE TO 1 OF MY FAVE INGREDIENTS AND IT WAS RLLY HARD FOR ME 2 NOT START TWEEZIN ON ALL KINDS OF ADDITIONS, BUT U KNO WUT BROS??? WHEN UR WORKIN W/ A GREAT PRODUCT, EVERYTHING U ADD UR ACTUALLY TAKIN AWAY FROM ITS OVERALL CRED.  SOMETIMES THE LOUDEST SHOUT IS ACTUALLY A WHISPER!!!!!!! VELVEETA BRICK CUT INTO THE SHAPE OF A CIRCLE, VELVEETA FOAM, DEHYDRATED VELVEETA SLICE TUILE, VELVEETA CREMA, VELVEETA FONDUE, CRUSHED UP CHEEZE SANDWICH CRACKER SOIL, EDIBLE FLOWERS!!!!! #100psoigné #theartofplating #gastroart #plateswagger #chefart #foodie #velveeta #negativespace #tweezers #foodporn #sponsored #liquidgold #YAAASSSSS

A post shared by @ chefjacqueslamerde on

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s