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ıntervıew: yagiz pekkaya

photographs: huge goldones

As Christine Flynn commutes between her personas, she plays with our gastronomic perceptions with her plates, where she turns junk food into minimallyistic works of art.

Can we assume that your cooking is provocative in terms of the fine-dining world?

I don't think my kitchen or the food I make is particularly provocative. But the plates I've prepared somehow create a sense of incompatibility in people. The story behind the food I made was actually to confuse and have fun using the low-quality products of the food world. For this reason, I never intended to provoke anything. But I got a strange attention in a way I didn't expect.

There have been those who have been critical too...

Someone was very angry with me for thinking I was making fun of the industry, yes, but I wasn't really kidding. Creating Jacques La Merde was like writing an interesting love letter to the industry.

Do you think Jacques is better than you?


He's totally like an add-on to me, where I end up he's starting. But what I do know is there are a few things; We're both passionate, neither of us is good at stress management. Our communication skills are pretty bad, but at our core we have positive characters. Oh, by the way, let's not mention Jacques' plate of deconstructed cornets. I love everything about that plate individually.

So if Jacques had prepared a plate for FEED, what would he have come up with?

For this, he must first know crazy and country-specific junk food. It might start here and surprise you.

Is there a philosophy you believe in about food?

No, I don't have any. I know what I cook and I keep my technique simple, besides I always think I've learned new things and grown up.

A snack you can't give up...

It could all kinds of pizzas.

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