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Actually, I was just kidding before, implying that you wouldn't necessarily "know" that someone knew anything about Molecular Gastronomy since it doesn't often come up in conversation if you're not actually a chef.
I was a Sous for a number of years. It came up from time to time.
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Of course! Molecular Gastronomy is all the rage at the moment! Take a look at Heston Blumenthal (Owner of The Fat Duck...UK restaurant), or Shirley Corriher, who wrote CookWise: The Hows and Whys of Successful Cooking, or Harold McGee, who wrote On Food and Cooking: The Science and Lore of the Kitchen...it's all very topical at present.
Ahhh, but know more then Alton?
I could just be thinking he's the authority because he's mainstream and accessible.