Initial thoughts from SIRHA
|January 27, 2009||Posted by Chef Justin under Cooking, Uncategorized|
Wow what a show! I have been to a few food shows in my day, but this one takes the pastry. I can’t even describe to you the amount of food related products here. There is so much stuff my head is spinning. I am like an ant in a candy store. I have seen everything from cutting edge molecular gastronomy to some of the oldest cheese and bread making techniques known to man. The confectioners pavilion is to die for. If it can be done with chocolate or sugar it is here.
It seems every country is represented here in one way or another. This is truly a world culinary exhibition. I am stationed in the USA pavilion that has been set up by the wonderful people of the USDA. There are about six companies showing off their good old American products. Not all of them have brought enough product for me to cook samples all day long. For these companies I just make a display plate of their food, like what you would see in a restaurant, to help show a buyer how they might use it. A company called Wancheese, that harvests scallops, has brought over 800 pounds of different types of scallops for me to cook. This has kept me very busy. Imagine cooking scallops for ten hours every day. I am having a great time cooking them but by the end of the day I smell like a big scallop! I can only wonder what the people on the subway that sit next to me on the way back to the hotel are saying about me in French!
I have had some excellent meals here in Lyon. They use many different parts of animals to cook with than we are used to eating in America, I will not go into detail about them but I think you get the idea. Well it is about 11:30 here and i am beat. I tell myself that I will have a quick dinner after work and get to bed, but dinner in France seems to always be a two hour minimum event. I have much more to share about this amazing trip, you will have to wait until next time. Until then Au revoir!