I have always been a believer of regional cuisine and the “slow foods” philosophy. I support the farm to restaurant movement. I believe if we ate less processed food the world would be a healthier place.
The top three 2010 restaurants in the world today are Noma (Denmark), El Bulli (Spain), and Fat Duck (UK). These restaurants are advocates of Molecular Gastronomy (MG). Initially I was skeptic about Molecular Gastronomy, but looking at the list of top restaurants I began to wonder what MG had to offer. Have we lagged behind?
Feb 10 is the opening of Chefs on Parade 2011 at the SMX. At 11:00am I will be giving a collaborative talk on Molecular Gastronomy together with Dr. Marissa Noel and Mel Garcia of the DLSU Chemistry department. Then Chef Kim and her team will be doing the cooking demonstration. We will be making ice cream using liquid nitrogen, create foams, and introduce new textures. So if you are interested…please come and join us!
Photos from Mike Ajero