Molecular Gastronomy

Discussion in 'Professional Chefs' started by chefboyarg, Mar 22, 2010.

  1. chefboyarg


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    Line Cook
    This topic has probably been discussed to no end but I am interested to see what people have to say about the topic.

    I think it has its place in cooking. I greatly respect Adria, Blumenthal, Achatz and the others. They have definitely pushed cooking in new and exciting directions, but I like it more when the techniques are minimally used in a meal and the food can still be recognized as such. For example I dig how David Chang and Jose Andres (at Oyamel at least) integrate it into their cooking. I believe it can be used in a manner to enhance a meal  and make a few elements interesting and surprising rather than totally changing the physical nature of a meal altogether.