According to nature's law, change takes place with every breath, and since the motto at Whitejacket IS never resting on one's laurels, we have undergone a facelift.
My name is Benjamin and this is my website.
Since the launch back in 2007 we have been compiling new ideas and ways in which relevant information could be shared with all. This 'facelift' was carried out simplify and generalize what Whitejacket is all about. And that is to share up-to-date Food trends, theories (self-taught or out-sourced), discoveries (self-taught or out-sourced) and events. Lifestyles and life itself (at least what it is to us).
We still believe that Whitejacket should be an informative site where the ultimate goal is to assist the hungry chef. Be it at a professional level or for food lovers.
There's been quite a buzz and numerous articles about chefs who are trying so hard to mimic influential chefs of our time. Names like Heston Blumenthal, Ferran Adria, Albert Adria, Grant Achatz, Wylie Dufresne come up often. These big names work hard to introduce new ingredients, new techniques, new approaches to dining and even to try to share with diners their own personal experience through their plated creations (HB). They collaborate with fellow chefs, industrialists and even scientists, to be able to understand, and to share these new discoveries. Without a doubt this takes patience and perseverance.
Of course it is not so much a crime to try to utilize this knowledge, but there is a fine line between that and to CLEARLY COPY THE WHOLE THING. There will always be those few or in this case, numerous individuals who do it. Let's face it. Some chefs can't even rustle up the basic classics.
When I first discovered what these chefs were doing I was blown away. I wanted to be able to do the same things and to utilize these techniques. But being able to fully understand what it was all about and why this 'movement' was taking place was only realised after some time. Even to this day, I am constantly reaching for self improvement, looking out for that extra bit of knowledge. One can NEVER feel content with knowledge.
In this facelift, I will be adding tags of names of chefs who may have inspired a dish; well known figures and even the rising ones. Some may be tagged by unknown names, but each has one way or another contributed to my inspirations and interpretations.