Recently, I had a young student tell me he wanted to be a molecular gastronomist. Now the problem was he was in culinary school and not Georgia Tech.
It’s tough to really express myself about this subject. I certainly get put in the molecular camp, and it’s true to a certain degree, but we now are exporting class after class of young chefs who may not understand that making hollandaise IS molecular gastronomy. Furthermore, that the science they are so eager to study is already being taught to them, and in the worst case, is being dismissed as traditional, boring, and well, not cool.
When I was a much younger cook, I just wanted to be French!
And in trying to be so, I stumbled upon things like chlorophyll, produced from juiced spinach. It’s these things, like the discovery of process during cooking that define what most so called “molecular gastronomists” are actually doing.
We’re being observant and curious cooks, in a pursuit of flavor...
Aug 31st @ McCrady’s with chef Sean Brock, Charleston, SC
Sept 11-13 @ Museum of Science and Histroy, Jacksonville, FLA
Sept 14 @ Star Chefs Conference, NYC, NY
Sept 15 @ New York City, NY, Astor Center
Sept 20 @ Tampa, FLA, site TBD, Top Chef Tour
Sept 24 @ Orlando, FLA, Universal Studios. Top Chef Tour
Sept 27 @ Atlanta, GA, Top Chef Tour, site TBD
Sept 28 @ Atlanta, GA, Gwinett Center, Atlanta Home Show
Sept 29 @ Atlanta, GA, Top Chef Tour, site TBD
Sept 30 @ Los Angeles, CA, site TBD
Oct 1 @ Los Angeles, CA, site TBD