{"id":31445,"date":"2023-08-09T08:37:16","date_gmt":"2023-08-09T12:37:16","guid":{"rendered":"https:\/\/gfs.ca\/?p=31445"},"modified":"2025-12-23T14:48:46","modified_gmt":"2025-12-23T19:48:46","slug":"spice-up-your-menu-with-international-pairings-embrace-chaos-cooking","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/spice-up-your-menu-with-international-pairings-embrace-chaos-cooking\/","title":{"rendered":"Spice Up Your Menu With International Pairings & Embrace \u2018Chaos Cooking\u2019"},"content":{"rendered":"\n

It turns out Wolfgang Puck was onto something in the \u201870s when he introduced uncommon flavour pairings to the masses \u2013 a trend known then as \u2018fusion cuisine.\u2019<\/p>\n\n\n\n

Fast-forward decades later, a slightly more aggressive trend known as \u2018chaos cooking\u2019 is taking fusion cuisine \u201cto a whole other level,\u201d said Kurt Kwiatkowski, Gordon Food Service\u00ae <\/sup> Corporate Executive Chef. <\/p>\n\n\n\n

Chaos cooking is blending the food and flavours of different cultures into a single dish. And like so many culinary trends, it was fueled by the pandemic and social media, namely Tik Tok.<\/p>\n\n\n\n

\u201cIt\u2019s something that tells a story,\u201d Kwiakowski said. <\/p>\n\n\n\n

Kwiakowski considers Puck a \u201cpioneer of chaos cooking\u201d who knew how to take global flavours and turn them into mashup masterpieces. Puck is known for creating dishes like Buffalo Chicken Spring Roll or pizza topped with salmon and caviar, he said.
Paul-Andr\u00e9 Miron Pich\u00e9, Gordon Food Service\u00ae<\/sup> Culinary Specialist in Queb\u00e9c, is excited to see where chefs today will take the trend. \u201cIt\u2019s about breaking the mold, breaking boundaries,\u201d he said.<\/p>\n\n\n\n

Orderly Chaos<\/h2>\n\n\n\n
\n
\n

Don\u2019t let the name fool you: Chaos cooking isn\u2019t a result of flavours haphazardly thrown together. It\u2019s quite the opposite, Kwiakowski said. \u201cWe\u2019re not doing whatever we want. It\u2019s intentionally done,\u201d he said. The result of mashing together \u201cworld flavours\u201d results in endless possibilities, he said.<\/p>\n\n\n\n

He references mashups that include spices and cooking techniques from Italy, Chicago, India, and Japan, like the pastrami taco found in New York, or the lox and cream cheese pizza with fried capers originally crafted by Puck at his restaurant, Spago in Los Angeles. <\/p>\n\n\n\n

It\u2019s important to note, Kwiatowski said, the authenticity of popular cultural dishes doesn\u2019t have to be minimized during the process.<\/p>\n\n\n\n

\u201cYou can keep the authentic flavours. You might just be delivering it in a different way.\u201d Miron Pich\u00e9 agrees: \u201cEvery different culture has a staple dish or a main ingredient they use in their dishes. You just have to try different things.\u201d<\/p>\n\n\n\n

It\u2019s also how the food is prepared. <\/p>\n\n\n\n

\u201cCooking techniques are still important too. This isn\u2019t just throwing a dish together or sprinkling some soy sauce on a pasta dish and calling it chaos cooking,\u201d Kwiatowski said. \u201cIn the end, flavours matter. That\u2019s what\u2019s going to rule supreme.\u201d<\/p>\n<\/div>\n\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n

A Dash of Creativity, A Pinch of Purpose<\/h2>\n\n\n\n

It takes two things to create a true chaos-cooking dish: An imagination and even more importantly\u2013 purpose. And it takes a lot of skill to get it right, Kwiatowski said. \u201cPutting a dish on your menu or redesigning your menu to have a lot of dishes that are a result of chaos cooking has been successful when they are done with a specific reason,\u201d he said.<\/p>\n\n\n\n

Sheal Patel, the chef behind the Chicago pop-up Dhuaan BBQ, is a great example. According to an article on the website, Eater, he is one of many chefs driven by the urge to push back against the exception of cooking only the food of their cultural backgrounds. Patel started cooking because he thought Indian flavours paired well with red meats that are more common in America. <\/p>\n\n\n\n

\u201cPeople want to tell a story, and as a customer, a lot of people want to hear and taste what that story is,\u201d Kwiatowski said. <\/p>\n\n\n\n

And that\u2019s a great place to start for any chef or operator looking to add chaos-cooking dishes to their menu, he said. Take some time to think about what message you want to send or what story you want to tell with your food.<\/p>\n\n\n\n

<\/div>\n\n\n\n

See more issues of Foodscape here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

If it’s \u2018intentional,\u2019 the melding of global flavours works, chef says.<\/p>\n","protected":false},"author":20,"featured_media":31446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-31445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\nSpice Up Your Menu & Embrace \u2018Chaos Cooking\u2019 | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Spice up your offerings with chaos cooking menu ideas and international flavour pairings. 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