Molecular Gastronomy – Exploring the science of flavour
I was browsing through my book collection today and picked up Molecular Gastronomy: exploring the science of flavor. Although I’ve owned this book for years and read through it on several occasions, it is still as interesting to re-read. The chapters are sort but sweet and filled with so much knowledge which seems almost essential to any...
Taste Buds and Molecules – Sommelier Francois Chartier
I first came across the name François Chartier last year via twitter (@papillesetM) and then learnt about his book Taste Buds and Molecules which had just recently been translated into English. I found his research in the area of food science into the realm of food and wine pairing to be quite unique and novel. Most recently I watched Francois’s talk...
Interview with Chef Martin Scholz of Catch – Andaz Hyatt London
Sustainability of the world’s sea stocks has become an increasingly important issue to the culinary community over the last few years. No one is more aware of this than Martin Scholz, Chef de Cuisine at Andaz Hotel, the latest boutique hotel concept by Hyatt Hotels. When Hyatt Hotels decided to launch their new brand of...
Sustainability – An Ongoing Issue
Last week I met Chef Martin Scholz, head chef of Catch restaurant at the Andaz – Hyatt hotel here in London. Since taking the helm at Catch 2 years ago Martin has managed to not only raise the bar in terms of food standards, but also in ethical standards too.. Catch is now recognized as one of...
Capitalizing on Human Capital
Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a track record which proves that the business model is in general a viable one. The restaurant industry has evolved over decades, creating a vast...
Big In Japan – My Tokyo Trip
The spark which triggered my fascination with Japanese cuisine and food culture can be traced back to one book, Michael Booth’s ‘Sushi & Beyond’. Apart from being very well written it’s full of interesting facts and insights into Japanese food culture. Following ‘Sushi & Beyond’, I read ‘A Simple Art’ by Shizuo Tsuji, which despite...
Modern Cooking Techniques Presentation
Modern cooking introduction View more presentations from Jozef_a
Polyscience: Equipment for the Modern Chef
Polyscience has become an increasingly well known brand within culinary circles. Their forward thinking specialist kitchen equipment is both unique and innovative. Products such as the Anti-Griddle were developed specifically with professional kitchens in mind, while other pieces of equipment such as the the Rotary Evaporator have been re-designed and adapted from other industries (chemical/pharmaceutical)...
Chef Jose Andres: Modern Cuisine Champion
Since I started watching the series of Harvard Lectures which began in 2010, Jose Andres has become more and more of a prominent figure in modernist cooking to me. His successful track record speaks for its self; he is the chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico as well as minibar by josé...
Clifton Food Range launch the new Duobath
Sous vide cooking is tipped to be one of the main cooking trends of 2012. The Sous Vide technique involves ingredients being vacuum packed and then slowly cooked in water at an accurately controlled temperature. For more information on Sous Vide cooking click here. Cliftonwater baths, designed and manufactured in theUK, allow chefs to cook in...
History and Future of elBulli
elBulli was born as a beachside snack bar in the 1960s, though by the time Adrià joined it in 1983, it had become a respectable restaurant specializing in French nouvelle cuisine. About a decade later, Adrià, having risen quickly through the kitchen’s ranks, began the radical experiments that would transform not only his own menu...
Flavour Network and Principles of Food Pairing
Some years ago, while experimenting with salty foods and chocolate, chef Heston Blumenthal discovered that white chocolate and caviar taste rather good together. To find out why, he had the foods analyses and discovered that they had many flavour compounds in common. He went on to hypothesise that foods sharing flavour ingredients ought to...