Christmas Lunch at Jims Jungle Retreat 2017
Art Inspires Food – Masters Of Abstract Art with SAAG and Art Centrix
A food buff history wise, food tourism is usually seen through a realm of culture. For as a chef myself and one who travels a fair bit, I see that chefs have turned artists of a different kind over the years with many chefs even delving in the world of food styling. Chefs building up chefs by staying in the backend kitchens on food shows. Their art rarely coming into the forefront due to the hosts and channels refusal to give them credit. Its not about reinventing the wheel but all about being innovative.
It is all about showmanship at the end of the day.
Styling the plate and even restaurants these days is sometimes all around the chef. While food styling is a highly specialised field, it relies heavily on ones knowledge of food but with and artistic touch. A great deal of patience and making the food speak for itself.
The trend of minimalistic and where less is more, One of the new elements of late is the use of micro greens and traces of edible flowers. These final touches lighten a plate and give a different aspect to food. Its not so much aping or replicating its taking an idea and building on it is what counts. Food and culture go hand in hand and while culture may hold certain things back certainly there is nothing that can hold ones creativity and sometimes necessity is often the mother of invention. And while the invention is taking place it is important for a chef to know his basics and the origins of a cuisine.
The other visual art is the change of dynamics in the crockery being used. Large plates hold a miniscule portion while black tile accentuates the food. Nouvelle styles serving ware , fine crystal, you name it chefs are investing in it to make a style statement.
Te Aroha (Kumaon Literature Festival) A Himalayan Repast with 18 year old Glenfiddich
Courtyard By Marriott Bangalore
Florida February 2016 ” Palm Beach India Festival
The Pam Beach India festival showcased a beautiful charity dinner, curated and cooked by Michael Swamy. It did not just stop there, the beautiful outdoor event the next day catered to over 3000 people and the food was a grand success. Here are some pics too!
@ Jims Jungle Retreat Corbett
Cooking at a culnary workshop in the plains of Kumaon is a heady feeling. The outback is fun and full of adventure. Giving back to nature is what life is all about. When we use the fruits and the forests and the labour of ones hands we have a better understanding of what the world is all about.
The 1st ever issue of the ‘Incredible Chef’ magazine by the Indian Culinary Forum is out! And our very own Chef Michael Swamy makes an appearance on the cover alongside chefs Sanjeev Kapoor and Veena Arora.
Chef Michael’s article titled “Street Food – Street Smart or Clinical?” delves into the much debated topic of street food being served on the roadside Vs. street food being served in fine-dining restaurants. Taking into consideration various factors like hygiene, cost and most importantly, consumer satisfation, Chef Michael highlights the current scenario of street food in India.
Pairing Food & Wine with Pernod a 5 city tour
With Gary Mehigan and George Calamboris at the Hyatt in Mumbai
With Maharana Arving Singhji of Mewar
A great dinner hosted at the Hyatt with Chef Matt Moran by the Australian Consulate
Spent two days in the kitchens of Chef King of Langhams Singapore, a 2 michelin chef