Word: adri
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...grave air of a medieval disputation, one of those deep discussions in which 13th-century theologians debated the finer points of monotheism. In a highly anticipated panel discussion earlier this week at the international culinary conference Madrid Fusion, Ferran Adrià, Heston Blumenthal, and Andoni Luis Aduriz took on the pressing question of whether molecular gastronomy is for real. Considering that the three chefs are widely considered to be the leading practitioners of molecular gastronomy, it came as something of an ontological relief to learn that it - and thus they - do exist...
...three men spent over an hour discussing different aspects of innovation, and what part science plays in helping chefs in their everyday work. "Molecular gastronomy is the movement that studies the chemical-physical processes of cuisine," said Adrià, hazarding a definition. (See the Top 10 food trends...
...thought stacking a few undressed pea pods on the plate and calling it nouvelle cuisine was a good idea. That might account for why the trio sounded ever so slightly defensive as they protected the role of science in their kitchens. Brandishing a loaf of bread like an amulet, Adrià, chef of el Bulli restaurant in Spain (judged the best restaurant in the world a record four times by Restaurant magazine), located the root of the problem in a kind of public ignorance. "Today, you've got bakers working to find the best flour, the best yeast, the best...
...that headline chefs like Nobu Matsuhisa or David Bouley will be cooking dinner themselves rather than leaving the work to gifted minions. Master classes can show you how to produce espumas with studied nonchalance and learn the newest culinary techniques as they emerge from the fervid imagination of Ferran Adrià or Heston Blumenthal. What's more, says René Redzepi, trailblazing chef at Noma, Copenhagen's first two-star Michelin restaurant, the festivals put him and his colleagues in a gregarious mood, offering "potent inspiration and a time to get together and share ideas with fellow chefs and customers...
...Milan, inaugurated by Italian food writer Paolo Marchi four years ago, has become the pre-eminent event for avant-garde chefs: Heston Blumenthal of the Fat Duck in Bray, England; Andoni Luis Aduriz of Mugaritz in Spain's Basque country and the ubiquitous Ferran Adrià of El Bulli in Spain have already confirmed. Carlo Cracco of Cracco-Peck is one of several daring Milanese chefs showcased at the fair, which will also offer workshops on bread, pizza and Italian patisserie. Top local restaurants offer special degustazione menus of both ultramodern and traditional Milanese dishes. www.identitagolose.it...