Student teams up with Michelin chefLeave a Comment
A Yale student and a two-star Michelin chef teamed up to serve 12 guests fine Japanese cuisine Friday night.
Abdel Morsy ’17, along with mentor and friend Shin Takagi, the head chef of Zeniya, a two-star Michelin restaurant in Kanazawa, Japan, co-hosted an eight-course meal in New Haven Friday evening. The dinner, attended by family, close friends and strangers, celebrated Morsy and Chef Takagi’s upcoming partnership and marked one year of Stickershop — Morsy’s series of art dinner parties held in various locations throughout New Haven.
When Morsy began Stickershop, he paired intimate dinner parties with musical acts. Since then, he has had the student bands Opia, the musical collaboration between Cole Citrenbaum ’17 and Jacob Reske ’14, and Goldwash, founded by Gabe Acheson ’16, perform at his events.
Still Stickershop serves up more than musicians and chefs. At each dinner, the Stickershop graphic design team creates a celebratory sticker for the event. Morsy and other magicians have also performed magic at some dinners.
To begin his dinner series, Morsy brought cuisine experience from both Yale and abroad. During his sophomore year, he created the pop-up kitchen Shuffle in the basement of Ezra Stiles College. Then last summer, he spent time in Japan working at various restaurants, including Zeniya, where he met Takagi.
While guests enjoyed the eight-course meal, Myles Cameron ’19 performed original music inspired by the food’s flavors and textures.
“It’s about bringing artists to the dinner table and contributing to the idea of food,” Morsy said.
He started the nearly three-hour meal with deep-fried sesame tofu, following it with miso soup and sashimi rice bowls.
For the fourth course, Morsy and Takagi served up boiled and pickled variations of turnips they had harvested at the Yale Farm.
Afterward, the duo prepared plates of raw seafood, including cod, nodoguro and nyumen, before ending the meal with dessert — chocolate mousse and handmade soy ice cream, both served with candied marshmallows.
Attendee Nick Brooks ’17 said he left feeling satisfied by both the cuisine and culture.
“From the first dish to the last dish, it was hands-down amazing,” Brooks ’17 said.
Restaurants can receive up to three Michelin stars.