The Conservative influence on Cuisine
Posted 15 December 2004 - 08:48 AM
While almost everybody who reports on your work seems to focus on the foams and the jellies and the hundreds of thousands of dollars worth of equipment, it seems to me that much of your fundamental innovation could have been achieved in any reasonably equipped kitchen in the last 200 years.
Why is it, do you think, that chefs have been reluctant for so many years to perform even the simplest of experiementations with these ingredients that they work with every day to see if they can ever behave in ways that would surprise them.
Posted 16 December 2004 - 09:58 AM
Posted 20 December 2004 - 10:55 AM