Word: chefs
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After the lecture, I joined the Adrias and the scientist-organizers of their visit at a sumptuous 30-course dinner scheduled at Clio, an elegant restaurant in Boston's Back Bay. Its chef, Kenneth Oringer, spent some time in the elBulli kitchen. Adria was happily relaxed but still peppering the scientists at the table with questions about the qualities of certain foods. Why, he asked, did red beets emulsify so much more easily than anything else he's used in the kitchen. None of the scientists had an answer but someone suggested putting the root crop through a molecular spectroscope...
...known to serve 40 courses per person each night, the Adrias were jet-lagged and facing another two days at Harvard. Dinner the next night was going to be substantial too. (The locale: Chinatown.) But how do you tell a kitchen to stop being generous? Jose Andres, the chef and star of a TV show on Spanish food - and another disciple of Adria's well loved in the restaurant world - came to the rescue. He very diplomatically got the kitchen to drop a few dishes from the repast, and soon the staff came out to present their own copies...
...rubbing elbows with some of the world's leading scientists. (On Wednesday, he signed an "understanding" with the University's Materials Research center to work on college courses and a book on science and culinary creativity). He's even done a turn in the movies, playing the chef on the Spanish-language version of the animated Ratatouille. Some American magazines no longer even bother to identify him when they drop his name in print; he has become a personage everyone is expected to recognize...
Recipe courtesy of Chef Brandon Boudet of Los Angeles' Dominick...
...Chef Lidia Bastianich's bread-recycling recipes...