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Conoce a Flynn McGarry, chef 19 years that is revolutionizing Manhattan

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At first glance Flynn is a normal teenager. Blue eyes, supercilious look, bushy blond hair between redheaded, and a rather limited patience. “How many times I have called teen chef!”, he complains. Understandably, being a prodigy is hard.

Attacked by hordes of haters that debunks their achievements and for a not inconsiderable marabunta that mocks him, The truth is that the excitement surrounding the chef is fully deserved.

She is a teenager and worked with Daniel Humm. This was not a summer job for any high school kid. It was a unique opportunity that Flynn, who I dreamed of being a professional chef for two years, He did not miss. Humm was considered, by then, the best chef in the world.

During the Who the Sundance Festival held in late January this year, Cameron Yates screened his documentary Chef Flynn. In it it echoes some of the achievements that have led the young man to enjoy the position it has nowadays, As a brief chronology:

  • At ten he started cooking design dishes for your family.
  • At twelve sold tasting menus in the gastronomic club he founded, the Eureka, which they were around 160 dollars per diner.
  • At thirteen he was apprenticed at Ray's & Stark Bar Los Angeles.
  • Shortly after performing stints with the successful chef Grant Achazt in their restaurants Alinea and Next.
  • He continued his training as a chef at Eleven Madison Park and soul.
  • She cooked at the White House as a guest chef during the presidency of Barack Obama.
  • His media projection bolted and began to be a person of public interest, especially in the field of restoration. He was covered in high-impact media as periódico New York Times and Time magazine.

para Flynn, The next step was open his own restaurant, something that has managed to open the ambitious Gem located in Manhattan, neighborhood where are located almost 90% of Michelin star restaurants populous city of New York.

He looked for investors and bought the restaurant in the Big Apple

It has not been easy. Despite the belief of his detractors, Flynn's parents have not helped him buy the property. With its own means and basing its request on the deeds wrought so far, successful young chef He convinced several investors to endure economic burden which involved the business.

Su corta edad le ha traído, además, algún quebradero de cabeza adicional. En el Gem se vende alcohol, pero Flynn, al ser menor de 21 años, no puede disponer de una licencia de venta. Su hermana mayor, Paris, le ha echado una mano con esto. Ella siempre ha estado a su lado para lo que hiciera falta. Tras esa fachada un tanto arrogante, el genio culinario es consciente de todas las personas que le han ayudado a estar ahí.

En el Gem de Flynn, el espacio se reparte en una sala de estar donde se sirve café, pan de batata y magdalenas con moras; y el comedor, donde tienen lugar las comidas principales.

Menú de 12 a 15 platos por 155 dólares

Abierto todo el día, en el Gem se pueden disfrutar las expresiones gastronómicas maravillosas engendradas en la mente del chef y materializadas en los fogones, algunas de las cuales son:

  • Trucha oceánica curada y ahumada con berros, diente de león y crème fraîche.
  • Ostiones de Virginia pochados con tofu fresco y piel de patata.
  • Escalope con tofu de guisantes partidos y té de hongos.
  • Ensalada tibia de calamar, endibias, guanciale, almendras y ajo.
  • Verdel ligeramente confitado, con pepino a la parrilla y vinagreta de ciruela confitada.
  • Peras cocinadas en caramelo de saúco con chirivía y semillas de hinojo silvestre.

Aquellos que deseen deleitarse con una serie de platos dignos de un restaurante con estrellas Michelin y creados por el que probablemente sea el mejor chef del mundo en unos años, pueden hacerlo en el Gem por unos 155 dólares. El menú preestablecido consta de 12 a 15 platos y una gratificación. El maridaje opcional, añade otros 100 dólares al montante final.

Nada barato, pero este no es un menú cualquiera: los críticos coinciden en que está totalmente justificado. ¡Saquen sus carteras!

5/5 - (1 vote)

Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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