Monday, February 1, 2010
This is where its at
I came across this article and think that its something everyone who is studying fine dining should know, http://www.chow.com/stories/10411,Molecular Gastronomy is something that is here to stay. When someone says fine dining I automatically think of the Thomas Keller, Grant Achatz, and Ferran Adria. These chefs have been pioneering this trend and have been making arguable the best tasting and visually stunning food the world has ever seen. It has all been done through the technique of Molecular Gastronomy. The past three seasons of Top Chef has also produced winners whose dishes were largely shaped by gastronomy. This article stood out because it gives a brief overview of some of the top chefs in this field as well as some of the major terminology. In the food service industry today knowing and understanding gastronomy is a must to succeed and to provide the very latest and top of line product, look no further than these restaurants and chefs too see what the best of the best are doing.
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This article was interesting. I have never really read about molecular gastronomy. I watch top chef and I agree that they definitely have had chefs who have used gastronomy in their work. Next time I work I will have to talk to the chefs and see what they have to say about this topic and how they feel about it. I think this trend is here to stay as well and seems very important to the industry today. I have heard of a couple of those chefs and they are unbelievable.
ReplyDeleteAs a chef molecular gastronomy is very fascinating, you can do all these crazy things that is executed correctly it can be very satisfying and fun. More and more chefs are trying to experiment with this gastronomy movement, trying to make food look and taste great and making it interesting and shocking to the guest. At work we do play around with some chemicals, and do some foams and play with nitro a bit. But personally I'm not pro gastronomy. i think it is very cool but it is not real food for me. they are chemicals used to change food to make food something different. The last time i checked I started cooking because i loved food, not foams and gels. Food has a potential to be amazing if done the right way and I find art and passion in real food, real ingredients and real feel and execution. I couldn't be in a kitchen where I'm constantly measuring or scaling powders and chemicals to make something that for me is an experiment, not a meal.
ReplyDeleteI have never worked with or learned much about gastronomy, so it was an interesting article. I think it is amazing that with todays technology food can be modified in this way. I personally agree with Ricardo that it takes away from "real" food. If people today are so concerned with natural organic food, how can gastronomy also be so popular? It is fascinating to learn about, but I would much rather be creative with real food that does not have to be modified with foams and gels.
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