100% Chef: the media for creative and alternative cooking

What, today, is imagination in the kitchen? Many have tried or are trying to answer a question that, as both the art and culinary techniques have become more and more refined, has become increasingly pressing. According to us at RG Life, imagination in coming up with complex dishes, both in terms of flavor and presentation, is the reason for the development of new and original media. Because of the forms being so different from what we are used to, at the level of alternative catering we cannot even properly speak of dishes anymore.

100% Chef 's prerogative is to transform cues taken from everyday objects and situations into media that can guarantee unforgettable service. For those who are looking for an original, romantic dish, for true dreamers, an allegory of childhood and lightness, Globus is the ideal choice: the 'death' of this inflated balloon with lots of knots are appetizers and desserts, as well as finger food, strictly on the most demanding tables.

Fried or caramelized? Baked or roasted? How to cook potatoes would deserve a separate in-depth study; however (almost) everyone loves them, making them the most frequent accompaniment and in all sauces. The task of the Potato cup is to present them with originality, making them even more appetizing. The Bocadillo sandwich holder-whose peculiarity lies in being made of Xtrem earthenware, a type of earthenware three times stronger than the traditional one-is so alternative that it looks like a sandwich, ready to host the course, a salad or the filling itself; the height of 'deception' would be to bring it to the table wrapped in foil.

If you are looking for symmetry between plate and dessert, the Chocolate one in brown resin is meant to enhance the presentation of precisely chocolate desserts, while the Milk splash in white resin of milk desserts.

For lovers of rustic, homemade cuisine, the 'Grandma's' Clothesline promises to become a must-have: use it to lay out your snacks, from chilies to the many qualities of dried fruits and vegetables; any ideas? Calabrian bell pepper crusco, fried sage leaves, dried and dehydrated fish skin.

Not a plate but a throne, the altar suitable for molecular spheres small in shape but large in flavor: this is the White Porcelain Pillow, a product of undeniable beauty, for surprise-effect culinary masterpieces and, why not, unforgettable wedding proposals.

However, thecreativity and functionality of 100% Chef is not only aimed at dishes, but also at alternative and avant-garde solutions to complete the service and finish the presentations with care and effectiveness: one example is the Drink Dispenser. This dispenser resembling an old enamel cauldron, rustic yet designer, is made of enameled steel, reminiscent of that tin can synonymous with tradition and familiarity, so it is ideal for rustic settings: from farmhouses to country B&Bs, from country chic villas hosting weddings to accommodations where drinks are left for guests to enjoy.

If you're looking for just the right gadget, the speakeasy Flask-from the 'secret' establishments of the early 20th century, where due to Prohibition spirits were camouflaged so as not to be discovered-is absolutely right for you: personalize the bottle with a sticker, club logo, name of the drink and its contents, giving it away on the best occasions as a drink-to-go; employ it also as a substitute for a cocktail glass, enjoying your order from a small bottle instead of a goblet.

The technique of vaporization has opened new vistas not only in flavor extraction, but also in food and beverage flavoring. Although in a small format, the Spray Bottle gives cooks and all those involved in molecular cooking the possibility of extracting flavors from raw materials: all by vaporizing not liquids but powders, that is, spices and other food compounds that flavor: pepper, curry, crumbled cinnamon, powdered sugar, and colored food powders.

Finally, the Disco spider is suitable for tastings of all kinds, as well as catering services where the surprise effect is sought after, filling and distributing dozens of pipettes with the same amount of contents, effortlessly and without staining them. Oil and vinegar, alcohol, and lemon juice are just some of the ingredients that pastry chefs, caterers, and cocktail bar owners can use without worrying about the cumbersome work required to fill them individually.