Tuesday, August 28, 2007

Mo’s Bacon Bar and the Creative Process of an Avant-garde Chocolatier

In yesterday’s Halibut and Bacon post I mentioned a woman who had combined bacon with chocolate. I discovered her on a fellow foodie’s blog, Catherine’s “Chocolate and Sage.” Her name is Katrina Markoff, and she is the Owner and Founder of Vosges Haut-Chocolat. This video is a lecture she gave at the TASTE3 conference which was presented at the Robert Mondavi Winery in Napa. In it, she explains the four step process she uses to create these very unusual chocolate collections.

Yesterday I said I found the lecture both inspirational and ridiculous. After watching it for a second time, I changed the word “ridiculous” to “perplexing.” Ridiculous sounded too negative, which wasn’t my intention. While I was truly inspired by her passion and obvious love for what she does and creates, I was sometimes lost during parts of her explanation of the process. It’s probably because I have no intentional or formal thought process with my cooking, and actually try NOT to think about what I’m doing too deeply. Anyway, I realize it’s a long lecture, but it’s worth watching, and I’d love a spirited discussion and/or debate in the comments as to what your thoughts are regarding her approach. Is she thinking too much, or am I not thinking enough? Or should we all just eat a piece of chocolate with bacon and smile?




I've posted this before, but could this Simpsons clip have been the real inspiration for this candy bar?

8 comments:

Anonymous said...

OK, its obvious to me she got the idea from Homer!

lily said...

Pretty interesting lecture,..but I also prefer Homers methodology. ;)

The Culinary Chase said...

I like it when sweet & savoury dishes are combined. I think this was started or awareness was made by Heston Blumenthal (molecular gastronomy) on his BBC cooking shows a few years ago.

Don said...

Oh man, that woman is a bit looney.

Yes, there's WAY too much thinking and talking going on....if you have to explain the food like I'm some kind of moron...

And besides, who is she making this stuff for...customers or herself?

Chef John said...

Yes, maybe a bit looney...but I've always considered that an advantage for chefs and other foodies.

And i also agree she is making this stuff for herself (as she should!) because that's was inspires her, and if her customers enjoy it all the better. I have no problem with that either. I think the best Chefs create the food they like and think is good and hope the public agrees instead of trying to create things that you think people would like.

Anonymous said...

anyone that makes chocolate is a friend of mine. But, that Simpsons clip and her new candy is a strange coincidence.

Anonymous said...

I've always said the only thing that isn't made better by chocolate is garlic, hum.. maybe I need to rethink that. I love to dip my bacon in maple syrup so why not chocolate?

Perhaps the whole cd story premise is just a selling point hook?

Anonymous said...

umm...I think she's a bit of a faker as when she speaks about being 'inspired' by the Naga people of India...and creating a chocolate with curry and coconut...well, Naga people don't eat curry really and considering they come from the mountains, I doubt they'd using much coconut. So I don't know if she imbibed those culutres so well...or if at all.