Tucked away in NYC’s West Village is Recette. This is a tiny hidden gem serving up American food with a fusion of Spanish flavors. One of the most crucial ingredients isn’t edible but audible. Even though things can get hectic at the restaurant Jesse Schenker, the 29-year old chef, manages to stay in the zone. The only thing you don’t want to interrupt Jesse doing is when he is in the middle of an air-guitar lick he must finish before he responds. Mr. Schenker, who has Pearl Jam lyrics tattooed on his left arm and left thigh, treats the practice of air guitar with great reverence, and a propulsive display of air drumming is such a common ritual in the kitchen at Recette that it should probably be listed as an invisible garnish for most items on the menu.

Music is the secret ingredient at Recette, and it’s not the sort you would automatically associate with the delicate presentation of food served at Recette. With roasted foie gras or blue prawn crudo on the menu, you would never expect Nine Inch Nails, Alice in Chains, Metallica, and Tool blasting in the background. Many chefs in New York and across the country, especially those who are younger than 40, depending on music as such
a pivotal part of their creative process that they would feel adrift in the kitchen without it. A diverse playlist along with an awesome menu is the perfect pair and a necessity for restaurants today; the merge of the edible and audible is here to stay.

http://www.nytimes.com/2012/04/25/dining/when-the- music-moves- the-chef- and-the- menu.html

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