Ottolenghi and the Cakes of Versailles
Monday, November 23, 7:00 PM
Film Director Laura Gabbert, Limor Tomer (Metropolitan Museum of Art), Sam Bompas (Bompas & Parr), and Janice Wong (Two-time Asia’s Best Pastry Chef) join a conversation on Ottolenghi and the Cakes of Versailles.
About our Guests:
Documentary director Laura Gabbert‘s critically acclaimed films deploy full measures of humor and drama to unflinchingly put a human face on such difficult social issues as aging, the environment, and AIDS. NO IMPACT MAN, which the Los Angeles Times called “terrifically entertaining, compelling and extremely funny.” premiered at the 2009 Sundance Film Festival, and played theatrically in over 30 cities. Her previous film SUNSET STORY won multiple awards, including prizes at Tribeca and Los Angeles Film Festival.
Limor Tomer is the General Manager of Concerts & Lectures and a curator of performance at the Metropolitan Museum of Art. Before her work at the Met, Tomer served as adjunct curator of performing arts at the Whitney Museum, and executive producer for music at WNYC Public Radio and Classical 105.9 WQXR in New York.
Sam Bompas, together with Harr Parr as Bompas and Parr, are London’s “sensory magicians (CNN),” and masters of food, design and theatrics.
Janice Wong is two-time Asia’s Best Pastry Chef. This Singapore based master focuses on pastry as “interactive, edible art”.
About the Film:
OTTOLENGHI AND THE CAKES OF VERSAILLES
Via London, Versailles, and Instagram, Ottolenghi and the Cakes of Versailles follows famous chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in cake form at the Metropolitan Museum of Art in New York. He assembles a team—a veritable who’s who of the dessert world, including Dominique Ansel and Dinara Kasko—to help bring his vision to life. The pastry chefs create a true feast of Versailles complete with a cocktail whirlpool and posh jello shots, architectural mousse cakes, chocolate sculptures, swan pastries, and an edible garden. Ottolenghi acts as our guide throughout, disassembling pastries to give us the history of ingredients that we now take for granted, like sugar and chocolate. Ottolenghi and the Cakes of Versailles perfectly captures the heights of human achievement and the frailty of decadence, adding taste as one more sense with which to experience the Met.