Brash of me to use such a title, I know, but there is no better way to put it. The guy is a genius, an innovator, a master at his craft, and at the top of his game. Over the weekend I had the pleasure of viewing of El Bulli: Cooking in Progress at the Museum of Fine Art. I’ve been fascinated with the world of molecular gastronomy for some time now, and as I plan to embark on a few experiments of my own, this documentary came to Boston at the perfect time.
It was fascinating, inspiring, and helped me realize that my true passion is… food-like-this.
Few chefs are cooking like this, and those who are; Grant Achatz, Jose Andreas, Homaro Cantu (LCB Grad!), Wylie Dufresne, and Heston Blumenthal (just to name a few) are offering foodies a magical experience, one that envelops all the senses; sight, smell, taste, touch, and in some cases sound.
As I become more intrigued with MG, I am anxiously awaiting my copy of the Modernist Cuisine, set to arrive this Thursday. It has been a long awaited collection and I cannot wait to spend hours reading, scanning, and bookmarking future ideas and projects. I will first be dabbling in series of spherification techniques: tomato caviar with a deconstructed play on a classic wedge salad, and a strawberry caviar with a nod to strawberry shortcake. Blogs to follow, so check back!
To learn more about Molecular Gastronomy, a great article can be found here: The basics of Molecular Gastronomy