DECEMBER CHEF FEATURE: ADAM MELONAS
Adam Melonas
This month we are delighted to feature Adam Melonas, a food blog extraordinaire, a chef, an idealist, a perfectionist and a great friend. Having worked in big cities like London, Shanghai and Dubai he is very exposed to different food styles from around.
Adam is currently based in Madrid (well most of the time because he travels all over, all the time!) where he is the head of the creative team for Paco Roncero. He is responsible for creating dishes and implementing new techniques in the kitchen. A painstaking role but I cannot think of anyone else more suitable for this role other than Adam. Recently they have just been promoted to 2 Michelin Stars for the restaurant La Terraza del Casino at the ultra-exclusive Casino De Madrid (25th November 2009, to be more precise).
Adams Signature Octopop
If that is not enough, Adam does a lot of development work for big corporations such as his most recent Ikea Project, where he designs a Tapas menu for them, he has partnership with Miele to develop and refine new tools for the kitchen and he also frequently collaborates with Ferran Adria’s El Bulli. He shares his daily adventures on his super blog MADRID LAB.
Adams Ibericon
In short, he has one of the best chef jobs in the world (why do I suddenly feel green like the Absinthe Fairy!!)
Having worked along side with Adam, I know his meticulous strive for perfection. Where he does not stop at something till he is absolutely certain he has utilized the maximum capacity of all possibilities (if this does not read perfectionist I do not know what does?!). Adam and I share quite a bit of views when it comes to food
Tartar of Kangaroo & Jamon
and cooking (where I am influenced by a few of his to be honest)
His ideals are simple; there is a fine line between copying and interpretation. Where so many “chefs” today find it simple to purchase a book and use it on his menu (especially here in Singapore. Yeah you know who you are!However I wont waste time mentioning those chefs in their high rise hotels .. oO00ps!! ) in the hope to use it as a tool for the sole purpose of publicity not for the respect of the product/produce. Just to be associated with current food trends. These “chefs” are only interested in publicity that to me ranks them in the same pit as TV “chefs”
Where so many chefs are tied up with the mindset in winning awards and recognition, Adam is simply contented with food discoveries.
Adams Salmon
Be it a transformation in a particular ingredient or learning of a new ingredient. The best way to sum everything up about Adam Melonas would be to quote something, which he mentioned to me quite awhile back; “we should never forget why we became chefs in the first place …”. Now that is so very true.
Please be sure to visit Adams blog page at www.madridlab.net/ or to know more about him please wiki him here
Hope you enjoyed this months chef feature!! Happy Fooding!
Amazing! Not clear for me, how offen you updating your http://www.whitejacket.net.
Hi. Just found your blog. Looks good.
I quite agree with you whats happening in Singapore and the lack of creativity. To be fair though, you can see it all over the world, your just less likely to be called on it in Singapore.
Hi CB,
Thanks for your comments … great to know that somebody shares the same views on Singapore’s food scene.
Keep checking back with us as i try my best to post as much as possible!! have a great holiday season!
whitejacket is also on facebook!