Met Gala chef DEFENDS the underwhelming food at the $30K-a-head bash 

Met Gala chef DEFENDS the underwhelming food at the K-a-head bash 

‘It was NOT Fyre Festival delicacies’: Met Gala chef DEFENDS food served at $35K-a-head bash and says ‘it tasted lots good’ after Keke Palmer slammed woeful salad on-line

  • Marcus Samuelsson the Michilen-starred chef liable for curating the all-vegan menu at this yr’s Met Gala defended the food there
  • It had drawn mockery after actress Keke Palmer shared a photograph of a tragic, wilted trying salad served at the $30,000-per-person occasion 
  • Samuelsson mentioned food was a matter of style and that it tasted good  


The Met Gala chef liable for curating the plant-based menu at the glitzy $35,000-a-head occasion defended the underwhelming trying food served, saying, ‘it tasted lots good.’

The delicacies served on Monday night time at the annual elite style occasion that pulls A-listers from throughout the globe to New York City’s Metropolitan Museum of Art had been broadly mocked after actress Keke Palmer shared a photograph of a tragic, wilted salad on her Instagram story with the caption: ‘This why they do not present y’all the food, I’m simply playinnnn.’

The food drew comparability to the meals served at one other, in that case notorious luxurious occasion, with one fan tweeting at Palmer, ‘They feeding y’all prefer it’s Fyre Festival.’

The food served at this year's Met Gala was widely mocked after actress Keke Palmer shared a photo of a sad looking salad served the to her 10.5million Instagram followers

The food served at this yr’s Met Gala was broadly mocked after actress Keke Palmer shared a photograph of a tragic trying salad served the to her 10.5million Instagram followers 

The food drew comparison to that served at another, infamous luxury event

The food drew comparability to that served at one other, notorious luxurious occasion 

Marcus Samuelsson, the head chef behind the Red Rooster in Harlem, helped choose the 10 high New York cooks who created the all-vegan menu at this yr’s Met Gala. 

He confirmed to TMZ that the photograph shared by Palmer to her 10.5million Instagram followers was considered one of the meals served at the elite occasion. 

It was a plate of barley and roasted mushrooms, with zucchini slices and a tomato corn salad, and Samuelsson instructed the outlet that, ‘food, seemingly something, it a matter of style, and it tasted lots good.’ 

Keke’s image appeared to indicate the stays of the meal made by Aquavit chef Emma Bengtsson and Junghyun Park, who runs ATOBOY NYC.  

Marcus Samuelsson, the chef responsible for curating the event's menu defended the food, saying 'it tasted plenty good'

Keke Palmer

Marcus Samuelsson, the chef liable for curating the occasion’s menu, confirmed Palmer’s photograph was of a meal served there, and defended the food, saying ‘it tasted lots good’

Samuelsson had recruited the ten chef's (pictured) responsible for preparing the gala's plant-based, vegan menu

Samuelsson had recruited the ten chef’s (pictured) liable for getting ready the gala’s plant-based, vegan menu 

The meal in question was assembled by Aqauvit chef Emma Bengtsson (pictured) and Junghyun Park, who runs ATOBOY NYC.

The meal in query was assembled by Aqauvit chef Emma Bengtsson (pictured) and Junghyun Park, who runs ATOBOY NYC.

‘I could not have been extra pleased with the #MetGalaCooks who created a scrumptious and memorable meal for all the company,’ he wrote on Instagram. 

On social media, the Michelin star chef thanked the culinary artists he recruited for the collaboration, which included Fariyal Abdullahi, Nasim Alikhani, Emma Bengtsson, Lazarus Lynch, Junghyun Park, Erik Ramirez, Thomas Raquel, Sophia Roe, Simone Tong, and Fabian von Hauske.

Before that, the gala company loved a contemporary salad, and dessert was an apple mousse and apple confit with a calvados glaze, served in the form of an apple.  

Canapes at the occasion included collard greens scorching chowder served on coconut buttermilk cornbread, black rice porcini arancini with pumpkin Calabrian chili sauce, in addition to watermelon tart with smoked yuzu soy on a panipuri cracker.

The dinner was served on hand-painted plates from Tory Burch’s Oiseau assortment, and company’ names written on autumnal leaves relatively than conventional paper place settings in considered one of the gala’s many strikes to be extra sustainable. 

The Gala had returned this yr after being cancelled in 2020 amid the pandemic.

This yr it was pushed to September from its conventional slot on the first Sunday in May.

Despite the criticism, Samuelsson thanked the ten chefs he had assembled for the event

Despite the criticism, Samuelsson thanked the ten cooks he had assembled for the occasion

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