Thinking Outside The Bun

I am not a fan of fast food. That being said, I won’t act like a total hypocrite and say that I don’t partake in some awful eating habits from time to time. What if you could totally change the way we see fast food, like one cook has in New York City. Erik Trinidad, who runs Fancy Fast Food. com, has come up with a perfect blog dedicated to doing some of the most amazingly creative meals using only ingredients found at fast food restaurants. He can turn Burger King into Osso Bucco, and Wendy’s into haute cuisine. It;s ingenuity like this that makes me think that cooking is truly something special.

Popeye’s Sushi?

When I walk into a Popeye’s I’m immediately struck by the scent of crispy delicious fat, coming from the thousands of chicken breasts, thighs and legs of chicken being dumped into fryers. I almost feel nauseated by the sheer amount of calories in each breath entering my nose. Does this stop Erik? Not for a minute. Erik turns items like a box meal, coke, and a couple of sides into a gourmet feast. The food is transformed into sushi, using the same rice and beans as served with the meal.

Crazy Like A Fox

Never let anyone ever tell you that you cannot do the impossible. With today’s cooking world, anything is possible even the deconstruction of fast food into gourmet cuisine. The beauty of cooking is that you can give the same recipe and ingredients to 50 different cooks and each one will do something different. Who is crazier, the one’s who tell you to stay inside the box, or the ones who goes outside of it.

Famous Like Ferran

If you do a little background research on the world’s most famous chef, Ferran Adria, you’ll learn that he never actually had any culinary training. He started off as a dishwasher, on a line who just had a knack for food and manipulation. He later went on to master the art of molecular gastronomy and proudly showcases his “art” of at El Bulli, his restaurant in Roses, Spain. Just like Ferran, Erik is thinking outside the box, albeit with fast food. Its the endless creativity that our craft requires that allows such wonderful works of art to appear out of, well, garbage. The next time you decide to make that drive through run at McDonald’s or Wendy’s think about what Erik has done, and how you can do it better. That’s truly thinking outside the bun.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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