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WHO IS THE CONDUCTOR IN THE KITCHEN?
Maestro John Axelrod
For 25 years, Maestro John Axelrod has conducted over 175 orchestras, 65 world premieres, 35 operas, and has been Music Director or Principal Guest Conductor of orchestras in Bucharest, Milano, Tokyo, Vienna, Seville, Lucerne, Kyoto, Nantes and Krakow. He is an avid oenophile, writing a blog about wine and music: www.IamBacchus.com, and he is a published author, most recently of BIG NOTES: How A Stradivarius Makes Money and Music. Before becoming a conductor, John Axelrod was the Director of the Robert Mondavi Wine and Food Center in Costa Mesa, California. He is also the founder of the Concerts Culinaires de Chardonne, his hometown in Switzerland, https://culinaryconcert.com/. The joy of wine and music and food gave him the idea for the Conductor In the Kitchen, and, with the encouragement of others, he found his motto: Music Never Tasted So Good!
Videos, Playlists, Cookbooks
Videos and photos are the primary presentation of the Conductor in the Kitchen. Books, CD recordings, wine and accessories are additional merchandise gifts. Cooking and Conducting MasterClasses will be offered at the Grande Salle de Chardonne. People love to watch cooking and to hear concerts. Why not combine them together? Be ready for the live performances of the Conductor In The Kitchen in the future!
My Mission
I have always had the desire to create unique experiences for wine, food and music lovers. If my wine blog IamBacchus.com is the antipasto, and the Culinary Concerts are the entrée, The Conductor In The Kitchen is the main dish. In this way, I can share my passion for music and food with fans the world over. And have so much fun doing so. Music never tasted so good! And food never sounded so beautiful. As Shakespeare said: If music be the food of love, then play on.
Photo Gallery
A Very Verdi Vongole raises a glass of Franciacorta to the music of the Libiamo from La Traviata to celebrate the beauty of life and the taste of the Mediterranean.
Alla Puttanesca Habanera. Bizet's masterpiece has the big hit, the Habanera, sung by that ultimate temptress Carmen. The Puttanesca, with its rich flavours of olive, capers, red chilis, garlic and a cooked anchovy, heat up the taste buds lusting for more. Enjoy eating and drinking and dancing with Scherazade, another seductress, a maliciously delicious Nero d'Avola from Sicily by Donnafugata.
Sevilla shows up again in this perfect pesto, made with a handful of fresh basil leaves, and grinded in the mortar to the music of Rossini's Barber of Seville. The garlic is gastronomic, the olive oil organic, the aged parmesan and pine nuts are plentiful and the taste would inspire even Figaro to give the perfect shave and a haircut. Enjoyed with a tempting Rosso del Notri Toscana from Tua Rit
On the Beautiful Blue Danube by the Waltz King Johan Strauss II inspires a Piemontese Masterpiece: A Wonderful White Truffle Waltz. The King of truffles, the white from Alba, also known by its scientific name Tuber magnatum Pico, is the rarest and most coveted of all truffles. Grazie to Enoteca Capponi for providing this treasure before the truffles arrive across the Alps to Switzerland. Such pe
"All Mankind Shall Be Brothers:" So are the immortal words of Schiller set to the equally immortal music of Beethoven. This finale inspires a Joyful Parmigiana For The People. Cut and fried with egg and flour, the melanzane (eggplants) are layered with a rich salsa pomodoro, mozzarella and of course grated aged parmesan. Cooked for 30 minutes in the oven, the result is a taste for all mankind t
MORE PASTA
A Nutcracker Carbonara with Paccheri pasta on the table and fresh pecorino romano, waltzing to the flowers of Tchaikovsky.
Eine Kleine Mozartiana Amatriciana with rigatoni, wine soaked guanciale and aged pecorino Romano, inspired by Mozart.
Bolognese with Beethoven and Brunello. Tagliatelle al ragù with 48 month aged Parmesan.
I got the Brahmsian Blues. A rich gorgonzola and cream sauce with broccoli and walnuts over pappardelle, influenced by Brahms' Symphony 1.
Rossini's Applesauce Bullseye with celery, onion, grated apple and grated aged parmesan over spaghetti. William Tell and Switzerland tell the story.