Friday, March 29, 2013

Food Fridays - Brizo Gets Cooking

My relationship with Brizo has been going on for over two years now and what continues to impress me about them is their willingness to explore new collaborations to help make their product better.  This was obvious in their collaboration with fashion designer Jason Wu and continues with Chef Jamie Bissonnette of Boston restaurants Coppa and Toro.

The following video (soon to be featured on Bon Appetite Magazine's web site) features a conversation between Chef Bissonette and Brizo lead industrial designer Seth Fritz. The discussion covers how different creative pursuits (e.g. cooking or design) are able to incorporate inovations and inspiration into their work. While you watch the video, also pay attention to the way Chef Bissonette works in his kitchen, especially the way he effortlessly uses the SmartTouch of the Solna faucet.  As a cook and a designer the way a professional chef uses a space is very inspirational.

As an added bonus, here's the recipe for the Chicken & Mushroom Ragout.  For those of you who do not have an immersion circulator in your kitchen, a soft-poached egg will work fine, or you can monitor the temperature of a pot of water for two hours.  The extra time and effort will be worth it.

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