Ferran Adria is a f***king badass

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


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