About Last NightFood Stories

Behind-the-Scenes: “Future of Taste” with Chef Maxime Bilet

By Joseph Hernandez | October 16, 2012

Last night was the culmination of five days of preparation with Chef Maxime Bilet, co-author of Modernist Cuisine. At the “Future of Taste,” Chefs Marcus Samuelsson and Maxime combined their efforts to create a stunning menu that not only considered Marcus’ diverse worldview and love of narrative but also Maxime’s dynamic embrace of forward-thinking techniques. The marriage of science and food culminated in a six-course meal, from a reinterpretation of classic Chicken and Waffle to a playful take on Red Velvet Cake. While the plating was polished and impeccable, the back of house at Rooster was bustling with kinetic energy and excitement. Since a picture is worth a thousand words, we’ve put together this behind-the-scenes look at the work and minutiae that went into producing the event’s menu. Stay tuned for more coverage and images from Maxime’s kitchen takeover.

oysters

discussion

science notes

plating

staff meeting

plating

liquid nitro dots

strawberry

liquid filling

Brendan drink

oysters

Maxime

roots

gregorio

gregorio 2

gregorio 3

staff tying

dining room

Ginny's staff

Cryo-shucked oyster

Chicken and Waffle

Noble Roots

Ramen Afrique

Steak and Grits

Red Velvet Cake 2020

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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