Hi Fellow Chefs! I am a Chef pursuing a Masters and therefore completing some research for a thesis! If possible just comment on my statement (Molecular Cuisine/Modernist Cuisine/Avant-Garde Cuisine: A fading trend, a style, a tool in the kitchen, a competence we should learn in schools?) and let me know which ingredients and techniques if any do you use. It would help if you state if you are sweet or savoury chef! Thank you!