The Mediterranean diet portal Gelinaz! , born in the 2005 from the brilliant mind of Andrea Petrini, chef scout and food critic, and which later became a global event in the 2015, started with the idea of mixing the food and the skills of 37 chefs chosen in various corners of the world to exchange, literally, work station and brigade. Traveling to the opposite hemisphere from which he started, each chef took the place of the other.
Born with the motto "Gelinaz! performs food, it doesn't just cook you dinner”, Which sounds more or less like 'Gelinaz! not only cooks your dinner, but puts it on stage, the basic idea was to deconstruct the work of each individual chef, to break it down from the country of departure and recompose it in the country of destination, remixing recipes, restaurants and the team of work.
This year, a new coup.
The tour is voted on by the motto of DOMOSOFIA. Which means that the chefs will not travel from one end of the world to the other, but everyone will remain in his own restaurant, at home, then.
A mega event that, on the day of 3 December will start in New Zealand (it will be morning according to our time zone) and will end the next day, in the American West Coast.
But how was the new formula organized, given that the chefs stay at home? Simple. The 148 participating in the event were invited to formulate each 8 recipe unpublished. These will then be drawn and sent to the other chefs, without revealing who the original author is.
Therefore, there will be a mega 'culinary staging' at the same time on all continents. And the co-protagonists will also be the customers who will choose to book their table at the restaurant near their home.
Indeed, actually the bookings are already opened by the November 5 and the Gelinaz website itself! he invites dispassionately to hurry, because places are limited (the number of maximum tables that can be used is one of the indications attached to anonymous recipes).
The choice of chefs: Bledar Kola will represent Albania
When the chefs were chosen, the idea was that they were professionals in the sector who took responsibility for staying coherent with their kitchen idea despite the unknown quantity of surprise recipes. Consistency that will have to be reflected, for example, also on the final price of the dinner, which should not deviate from the one applied to the normal menu, even if the culinary experiment were to be 'expensive' for the procurement of raw materials.
For Albania, the choice fell on him. It could not be otherwise.
Bledar Kola, class 1984, is a leading exponent of modern Albanian cuisine.
He runs the restaurant from the 2016 Mullixhiu , located in Tirana near the Artificial Lake.
Starting from the furniture, spartan enough to put the attention on the wood, massively used like the stube Nordic. The strange and very famous Swedish restaurant Favikën, where he also briefly worked, inspired him to do so.
And it is in northern Europe that this young Chef has formed. At 15 years he was already in London, where he joined a cooking school; then, 3 years (2010-2013) at the very prestigious Noma in Copenhagen, which changed his vision of the kitchen. Then again in London to work in many prestigious restaurants.
In the 2016, when he opened the Mullixhiu, he had clear ideas about the imprint his restaurant should have left. The Albanian cuisine is guaranteed in its basic products while the gastronomic re-elaboration guarantees, instead, a more international breath to the various dishes.
For information, as you can see if you go to the Mullixhiu website, a normal menu costs no more than 30 euros. In reality, there is an analytical list, item by item, of the individual prices based on what you choose to eat. S
If you come back among the lucky ones they will succeed to book for 3 December, know that you are going to spend exactly the same amount. It's the Gelinaz! which imposes this constraint.
So what are you waiting for? Wouldn't you like to participate, as customers, in this super-gastronomic event that brings the world together at the table?