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I’ve got a new art journal on the go, one with a difference. It’s one with a theme. Catch today’s blog post to find out more. 💕 #bookofideas #artjournalinspiration #doodlesanddrawings #artiseverywhere #madebymixy #ephemeralgecko https://www.instagram.com/p/BqdQn6GjJaA/?utm_source=ig_tumblr_share&igshid=1lmm8ew8k9ekl
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
A2 Case Study on Radim Malinic. Brother bought me this book for Christmas, I am inspired by his work.
32th week #dbmadrid #inspirationweekend #ddcbook #bookofideas #moleskine
Made the "Art of Eating" shortlist for '15
Relæ: A Book of Ideas by Christian F. Puglisi (Ten Speed Press), chef of the cutting-edge Copenhagen restaurant Relæ, lays out much of his thinking in this cookbook. ”I found this fascinating and loved the structure. The writing is really clean and sharp, and it’s exactly what it promises: a book of ideas.”
..these are the words that introduce the nomination of our book and we are immensely proud to be picked out to be amongst the 6 best from the daunting pile of 84 nominations as the magazine states on their homepage;Â http://artofeating.com/
Chck out the other nominees here: Art of Eating Shortlist 2015
Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. For more information, visit www.crownpublishing.com
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Should we consider Fine-dining antiquated?
As I ventured out to open my own restaurant I had no doubts. I wanted to create a different setting than the one that I have been spending the last few years in. I wanted my restaurant to get away from the luxurious settings, the thick tablecloths and golden chandeliers. I wanted to create a space where it made sense for me to spend my time. A place where I felt it appropriate to have a great load of fun while working my ass off. For me that space could not be a fine dining restaurant it definitely had to be something else, something more simple.
You might call Relæ a very "simple" restaurant serving food at a certain level but most importantly it is a fantastic setting for my self and my guys to spend our days in. It feels like home today more than ever and I cant exclude that that would have been the case if we had opted for the fancy Riedel glasses and suited up waiters too. But being extremely ambitious about the food we cook and doing that in a setting that is noisy, loud, dynamic, fun and totally comfortable to me has been my greatest success. And the same can be said about many of my extremely talented colleagues from around the world dining scene. The world wide fame of Inaki Aizpitarte, Carlo Mirarchi and David Chang sends a clear message that great cuisine does no longer call for luscious settings and deep pockets. The times are changing and a few of my colleagues will be discussing this fascinating topic on wednesday the 12th of november. I am so lucky to be joined by Carlo Mirarchi from Roberta's and Blanca, Ignacio Mattos from the newly opened Estela, Danny Bowien from Mission Chinese and Mission Cantina and Isaac McHale from the Clove Club in London for an hour long chat about what the future will bring for fine-dining, is it all over?Â
The discussion is put together as promotion for my first book Relæ:A Book of Ideas and will be moderated by Julia Moskin from the New York Times.Â
Join us at 92 st Y on November 12th at 7.00 pm
FOOL!
They have done it again. The duo behind the incredible magazine FOOL has had everyone fall head over heels with their latest issue, #4.Â
Luckily us, this time we are in it. Corby Krummer writes a great piece on our work and philosophy and everything is spiked up by Per Anders Jörgensen beautiful pictures. And you know what? - all those are going to be in the Relæ book. Relæ - a book of ideas coming out with 10Speed on oct. 28th. Take a sneak peak!
