For nearly a year, a brilliant yet mysterious person has been posting photos of everyday food turned into beautiful platings on Instagram.
"Chef Jacques La Merde" has amassed 100,000 with creations like this plating of a cold cut combo from Subway with a side of Sunchips.
We now know that Le Merde is actually Christine Flynn, the executive chef at Toronto's IQ Food Co.. She revealed herself as the mastermind behind the account in a piece for Bon Appetit magazine.
"I love food. It’s been at the center of my life since I started my first job scooping ice cream in rural Ontario at age 15. I also love art. Finally —more than anything — I love irony," wrote Flynn.
"So it was a no-brainer to combine all three in an Instagram account where a bumbling, slightly hysterical chef makes 'fine-dining' food with low-brow ingredients and lovingly points out some of the more ridiculous norms of current dining trends."
The captions on the posts — like this bologna creation — are always written in the yelling tone of a kitchen bro.
IF I SIT DOWN AT ONE MORE DIMLY EDISON BULB-LIT RESTAURANT AND AM SERVED SOUSVIDE PORK BELLY W/ FRIED THINGS AND KIMCHI, I AM ACTUALLY GOIN 2 BE FORCED TO HURL MY MASON JAR OF AGED HOUSE MADE BITTERS INFUSED COCKTAIL AGAINST THE WALL!!! YO BROS ITS TIME 2 LEAVE THAT PLAYED OUT STUFF BEHIND!!! JOSE AND I TOOK PORK BELLY OFF THE MENU MONTHS AGO, AND HAVE REPLACED IT W/ SOMETHING SO SO NEXT LEVEL, ITS ACTUALLY SUPERSONIC!!!! ARTISINAL LUNCHMEATS!!!! YAASSS BROS, WE PLUGGED IN THE OL' @EATNOMIKU FIRST GEN AND MADE OUR OWN MACARONI LOAF!!!! MACARONI STUDDED BOLOGNA, HAND-TORN WONDERBREAD, YELLO MUSTARD CAVIAR, PICKLED BABY ONIONS, HUNTS KETCHUP COULIS, MIRACLE WHIP EXPRESSIONS, TINY PICKLE CROSS-SECTIONS, DORITOS DYNAMITE NACHO PICOSO, CHEEZE WHIZ RIMMER!!!!!