2017 world chef hack4/12/2023 “It evolved in three bites because of your mind,” he says excitedly. When I say as much, feeling the description to be slightly insane, Bottura reacts as if that is exactly what was intended. Maybe I’m suggestible, but I can’t deny that a scenario unfolds as I finish - something like a Grimm’s fairy tale crossed with a trace of fudge brownie ice cream, a story about a boy running through the woods and tripping and tasting the forest floor, and returning to the comforts of his home. I’m about to take the last bite he says, “It’s going to taste completely different than the rest.” “At this point you need a little bit of coffee, no sugar, go!” He watches every motion of my mouth, as if he can see my mind and palate conflate. ![]() I’ve never tasted a dessert quite like it - nor have I ever had someone crossing-guard me along the way: “Stop, stop, stop!” Bottura says after my first bite. “Each bite is going to be different,” he tells me as I prepare to eat. It is arranged on a plate in the colours of military garb, and made out of powdery and custardy layers of chocolate, spices, foie gras, red wine and the blood of a wild hare. Lunch ends with “Camouflage,” a dessert whose original bud of development in Bottura’s febrile mind goes back to a conversation between Pablo Picasso and Gertrude Stein - something he once read about. Bottura decided that it gave the dessert exactly what it had been needing.Ī dish called “An Eel Swimming Up the Po River” is somehow representative of a collision between an odd squabble in Italian history and Bob Dylan and Johnny Cash’s duet on “Girl From the North Country.” Potential inspiration hovers everywhere.Ī dessert called “Oops! I Dropped the Lemon Tart” arose from a moment, years back, when Takahiko Kondo, one of Bottura’s closest kitchen allies, accidentally smashed a sweet on the pastry counter. There are lentils served in a caviar tin and a dish of fillet of sole garlanded by edible silver-gray paper that has been made out of seawater and one of his signature dishes, “Crunchy Part of the Lasagna,” which may amount to the most sophisticated manifestation of chips-and-dip ever created.īottura’s mind is like a butterfly net that swings to and fro in the hopes that a stray beauty will land in its mesh. I will eventually be invited to lunch - an epic box set of “The Best of Bottura,” plus a couple of new hit singles, with the chef providing detailed narration. “The contemporary chef is much more than the sum of his recipes.” “The chef of the future has a very important sense of responsibility,” Bottura says suddenly, fervently, joyously. There is no prelude, no gradual exchange of pleasantries before you arrive at the meat of the conversation. They both love to cook but my dad doesnt go in the kitchen because my mom doesnt allow him to so he cooks outside.When I meet Bottura - a bearded bespectacled electron in chef’s whites - everything starts happening immediately. ![]() Love to cook for Anthony Bourdain, Mother Teresa and my grandmother who just passed away.įamily dinners where dad will be cooking his Ikan Bakar outside while my mom cooking in the kitchen traditional Nyonya dish like Pong Bah or Ikan Berut. If you had a chance to cook for a group of people (dead or alive) I was perhaps trying to do too much in one of the MasterChef challenges, where I tried to do a Beef Rendang pie, and didn’t work out – it tasted okay but I didn’t hit it right! I really wanted to cook rendang, but sometimes we just have bad days in kitchen. A best meal is the experience instead of the cuisine or the dish. Doesn’t have to be a category, I love cooking roast chicken, i made chicken rice and asam pedas that day. ![]() If a dish, it would have to be one of my finale dishes because it won me the competition! But the best meal for me is a homecooked meal honestly, for my friends – more meaningful than cooking out. Picking up the raisins from my mother’s fruitcake. Ili Sulaiman had a privilege to meet Diana in person earlier this year and decided to ask her a few questions. And guess what? Her dishes were the most tasted in the competition! (Woohoo!) Diana participated in MasterChef Australia and was selected as top 3 for invention tests on 2 occasions, winning once. As she progresses on later in life in Australia as an Accountant by profession, it is clear that her passion for cooking never left. So, who is Diana? And how did an Accountant win this competition? Turns out, as the youngest in the family, Diana grew up in Johor Bahru watching her parents prepare Peranakan and Cantonese food. Diana Chan, a Malaysian-born Chartered Accountant surprised the world when she won the MasterChef Australia in 2017.
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