While most people have a love-hate relationship with this style of cooking, two months ago, a mysterious Instagram account attributed to one Chef Jacques la Merde (which means "Jack Shit" in English) popped up, with intricate plates of food that look straight out of a tasting menu in Copenhagen. But when you look closely, you'll see that the ingredients on the plates are the last thing you'd expect on a high-end menu: corn dogs, baby food, TV dinners, Kinder eggs, gummy dinosaurs, and even Lunchables' sad, meat-like rounds. On one plate, it's a Hostess cupcake resting on a bed of yogurt-covered raisins, Dunkaroos, a Starbucks Mocha Frappuccino frozen to look like caviar beads, mint leaves, and some moss thrown in for good measure. Judging by his captions, he's a junk food-loving, Pacojet-using bro who is living the #cheflife to the fullest.READ MORE: This Man Wants People to Stop Serving Food on Wooden Boards
A photo posted by @chefjacqueslamerde on Feb 22, 2015 at 1:55pm PST
A photo posted by @chefjacqueslamerde on Mar 21, 2015 at 2:23pm PDT
Who would you love to do a collaboration dinner with? BRETT THE HIT MAN HART. I KNO HE'S NOT TECHNICALLY A CHEF, BUT I JUST FEEL LIKE HE HAS A REALLY "CAN DO" ATTITUDE AND WOULD BE A FUN BRO TO HANG OUT WITH!!! ALSO OG ANDRE SOLTNER A CLOSE SECOND !!!LUV IT WHEN SYSCO ARRIVES 6 HRS LATE AND ROLLS IN MIDSERVICE WIT A DROP FULL OF MISPICKS!!! BROS WE GOT 2 CASES OF MUSCLE MILK INSTEAD OF 2%!!!! ARGHH! WONT STOP US FROM RUNNIN A TIGHT S'MORE PEEP DESSERT SPEC MASH UP THO!!!! GRAHAM CRACKER PASTRY CREAM, GENERIC BRAND CHOCOLAT CAKE FROM THE FREEZER SECTION, BANANA POPSICLE CHUNKS, MUSCLE MILK SPHERES, PEEP, GUSHER CRUDO !!!!!!! #smpeeps #soigné #finedining #gastroart #pastrychefsofig #foodart #plateswagger #theartofplating #nextlevel #moleculargastronomy #tweezers #cheflife #musclemilk A photo posted by @chefjacqueslamerde on Apr 1, 2015 at 9:19am PDT
What's the "it" ingredient right now? CHARCOAL ANYTHING. ITS GREAT BC U HAVE A LOT OF FLEXIBILITY!!! YOU JUST HEAT SOMETHING TIL ITS BURNT AND THEN PULSE IT. I USE MY SEARZALL FOR ADDED SOIGNÉ CRED!!!Describe what happened during your worst night of service. PAULY SHORE CAME INTO THE RESTAURANT AND WE WERE ALL SO HYPED!!! WE STARTED PUTTING TOGETHER THIS CRAZY TASTING MENU, DOIN ALL THESE SENDOUTS, SPHERIFYING EVERYTHING, WRAPPIN STUFF IN GOLD LEAF. THEN WE REALISED IT WAS JUST SOME WOMAN WHO LOOKED LIKE PAULY SHORE, SO THAT WAS A REAL LET DOWN.Maybe next time. Thanks for talking with me.A photo posted by @chefjacqueslamerde on Mar 1, 2015 at 9:15am PST