Jacques La Merde's Images Converts Packaged Food into Upscale Meals
References: instagram & mentalfloss
Jacques La Merde is the social media alias name of chef Christine Flynn that puts together junk food creations presented as upscale meals and posts them onto her Instagram account. The meals transform the cheaply priced and high sugar content foods into gourmet food fusions that look as though they might cost triple the price at a luxurious restaurant. At a second glance, the viewer quickly realizes that the meals are made with packaged foods such as candy, cereal and cookies.
Flynn's colorful Instagram persona translates to "Jack the Sh*t" which fits in well with the surrealist junk food meals she creates that are arranged using an array of mixed-matched ingredients. The presentation speaks to how foods can be arranged using artistic preference over the traditional way of using taste.
Flynn's colorful Instagram persona translates to "Jack the Sh*t" which fits in well with the surrealist junk food meals she creates that are arranged using an array of mixed-matched ingredients. The presentation speaks to how foods can be arranged using artistic preference over the traditional way of using taste.
Trend Themes
1. Artistic Food Presentations - There is an opportunity to create new and unique food presentations using unconventional ingredients.
2. Gourmet Fast Food - There is an opportunity to create new recipes with high-end ingredients and give a luxurious touch to fast food.
3. Deconstructed Junk Food - There is an opportunity to deconstruct popular junk foods and present them in elevated forms.
Industry Implications
1. Food and Beverage - This trend can disrupt the way food and beverage companies produce and market their products.
2. Hospitality - This trend can disrupt the traditional food presentation and menu offerings in the hospitality industry.
3. Social Media Marketing - This trend can disrupt the importance of conventionally trained chefs by giving exposure to amateur creative individuals on social media.
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