For a fun and innovative culinary experience, chef Eric Chong is teaming up with Canadian DJ duo Loud Luxury to create the first-ever meals powered by music at The Bouillon Room. Streaming live on September 26 via Knorr Canada’s Instagram, this unique event will allow viewers to cook along with chef Eric as he prepares three signature recipes, all while the beats of Loud Luxury’s DJ set bring the kitchen to life. In this exclusive Q&A, chef Eric shares the inspiration behind this collaboration, the dishes he’ll be creating, and how music and food combine in this one-of-a-kind experience. —Noa Nichol
How did you get involved with Knorr’s The Bouillon Room, and what excites you most about combining music and cooking in this unique way?
I was hooked from the beginning, right from when I first heard about the opportunity to marry my craft with the talent of Loud Luxury to do something that’s never been done before and create the first ever meals made with music. I instantly knew this was something really special and something I wanted to be a part of. I think what excites me the most about this experience is an opportunity to reimagine something that a lot of people already integrate as part of their cooking process. Because a lot of people combine music and cooking together to make it more fun and I am keen to see how we can do a different take on it. Another thing that really drew me to this project is the long-term impact this experience could have on our audience. Whether they’re live in person or tuning in virtually and cooking along at home, I really hope that this performance helps inspire Canadians to remix their own cooking routines using knorr bouillon and make delicious food right in their own kitchens turning a daily task into a fun and enjoyable activity.
Can you share any insights into how the beats and tempos of Loud Luxury’s DJ set will influence the cooking process during the live event?
Food and music have always been a feast for the senses, but never the same senses at once. To help us in the creation of The Bouillon Room, and to be able to succeed in this performance, the team has taken musical data and transposed it onto the act of cooking, translating BPM to BTU Every step of the recipe was matched to musical timing, tempo, and volume. The music and the meal come together as one, for the first time ever, thanks to cymatic plates and a custom cooktop rigged to the sound system.
How did you approach creating the recipes for this event, and what role does Knorr bouillon play in enhancing the flavors of these dishes?
We’re all about remixing here at The Bouillon Room, whether it be music or food, and that’s exactly what I did with the recipes. We wanted to show the audience how popular fast-food dishes can be easily prepared in their own homes. Which is why we decided to build on Knorr’s Ludacris collaboration and remix his favourite Lemon Pepper Chicken recipe into three distinct dishes. And that’s not all, we took inspiration from a variety of cultures to create diverse dishes and show how easily different cuisines can be replicated at home using staple kitchen ingredients, simply by adding that not-so-secret ingredient, Knorr Bouillon Cubes. When it comes to enhancing dishes, Knorr’s able to provide the perfect base that can be easily remixed into any style or type of cuisine, making it the ultimate flavour hack to deliver deliciously authentic and bold flavour.
As a chef, how do you think music impacts the cooking experience, both for professionals like yourself and home cooks?
As a chef, music is very important to me and a vital part of my experiences in the kitchen, both in my restaurants and at home. When I listen to music while I cook, I can really focus and zone in on the dish I’m creating which makes the experience and creating the end product even more satisfying. I listen to EDM mixes when I prep at the restaurant with staff as it keeps the energy quite high. I actually consulted with a company to design a bespoke playlist for my new fine dining restaurant. Took about 6 months to get the perfect playlist that will be refreshed every 6 months to keep the staff sane from listening to the same playlist every day. But it’s the polar opposite when I cook at home, where I listen to classical music because I am not in a rush and in a relaxing and calm environment, making it my version of ‘me time’. I find it helps me get into a groove and fuels my creative process and I think this is a feeling felt by many who cook, professional chefs and home cooks alike.
What can viewers and home cooks expect from The Bouillon Room experience, and how can they best prepare to cook along with the event?
Viewers and home cooks are in for a special treat with The Bouillon Room. This experience will target the audiences’ senses in a unique way bringing a whole different dimension to listening to music while cooking. I’m excited for home cooks to join me during this experience and think it’s cool that they’ll be able to cook alongside me, in real time, across the country. Home cooks tuning in can best prepare for the event by chopping up and preparing the ingredients for the recipe ahead of time (and making sure they stock-up on Knorr Bouillon, something along these lines..etc) , measuring out their ingredients and having everything ready for them to use. Once we’re cooking, we’re going to be moving fast and while I encourage home cooks to take their time and move at their own pace, I suggest having everything prepped and ready to go for show time.
Can you share one recipe with us here and now?
While all recipes featured at the live event are available for home cooks to recreate here, below is the recipe that those tuning in virtually can cook alongside me with:
Caribbean Lemon Pepper Jerk Chicken with Tangy Pineapple Salsa
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken:
- 570 g chicken thighs (boneless & skin-on)
- 2 Knorr® Chicken Bouillon Cubes
- 1 lemon, zested and juiced (approx. 60 ml juice and 5 g zest)
- 5 g black pepper (freshly ground)
- 30 g jerk seasoning
- 1 red bell pepper, sliced (approx. 150 g)
- 1 yellow bell pepper, sliced (approx. 150 g)
- 1 red onion, sliced (approx. 150 g)
- 30 g vegetable oil
- 400 g coconut rice
- 15 g chopped fresh cilantro
For the Pineapple Salsa:
- 200 g fresh pineapple, diced
- 50 g red onion, finely chopped
- 1 red bell pepper, finely chopped (approx. 75 g)
- 1 jalapeño, seeded and minced
- 15 g fresh cilantro, chopped
- Juice of 1 lime (approx. 30 ml)
- Salt to taste
Directions
Prepare the marinade: In a large bowl, combine the juice and zest of 1 lemon, jerk seasoning, and 1 crumbled Knorr® Chicken Bouillon Cube. Mix well.
Marinate the chicken: Add chicken thighs to the marinade, ensuring they are well coated. Let sit for at least 20 minutes.
Cook the chicken: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes on each side or until thoroughly cooked and slightly charred.
Sauté the vegetables: In the same skillet, add sliced bell peppers and red onion. Sauté until tender, about 5 minutes. Season with the remaining crumbled Knorr® Chicken Bouillon Cube.
Prepare the rice: Cook the coconut rice according to package instructions.
Prepare the pineapple salsa: In a medium bowl, combine diced pineapple, red onion, red bell pepper, jalapeño, fresh cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.
Serve: Plate the jerk chicken with sautéed vegetables over a bed of coconut rice. Top with tangy pineapple salsa and garnish with chopped cilantro.
share:
Be the first to comment