Garde Manger Level 2 - Molecular History (1).pdf

Culinology Food Science Culinology Study Food Culinary Technology Arts 1/8/2024...

Culinology Food Science Culinology Study Food Culinary Technology Arts 1/8/2024 Garde Manger Level 2 3 Molecular Gastronomy Introduction Molecular Gastronomy Application of scientific knowledge to cooking, it's the study of how & why things happen while we are cooking. A discipline practiced by both food scientists & food professional that studies physical & chemical processes that occur while cooking. The “Molecular” in molecular gastronomy has the same definition as is it does in Molecular Biology because chemistry & physics are the core of this discipline 1/8/2024 Garde Manger Level 2 4 Goals of Molecular Investigating culinary & gastronomical proverbs, sayings, & old wives' tales by scrutinizing existing recipes Introduce new tools, ingredients & methods into the kitchen How ingredients change with different cooking methods. 1/8/2024 Garde Manger Level 2 5 Pioneers of Molecular Gastronomy – Part 1 1st pioneer / innovator Professor Nicholas Kurtis 1908 – 1998 Hungarian-born physicist lived in Oxford UK for most of his life in his time the leading experimental physicists. 2nd pioneer / innovator Hervé This Born 1955 French PhD in Chemistry Académie of Science Paris 1/8/2024 Garde Manger Level 2 6 Two Pioneers of Molecular Gastronomy Nicolas Kurt once said “I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflé” In one of his lectures Nicolas Kurti prepared a reverse baked Alaska by using a microwave to wow the audience on how the molecules in food play a major role in defining science in Culinary. https://www2.physics.ox.ac.uk/sites/default/files/kurti%20(phot o%20curious%20cook.com).png 1/8/2024 Garde Manger Level 2 7 Madrid Fusion Madrid Fusión, launched in 2003 an international chefs' congress most dynamic culinary gathering in the world. Science based cooking to create novel kinds of food to: put a creative twist on traditional food with new appearance, textures, flavors https://th.bing.com/th/id/R.f8816aaedcd37ca7be3b67e713 22f100?rik=b6yNlS1QR48AsA&riu=http%3a%2f%2f3.bp.blog experiment with new ingredients & technology spot.com%2f_XAHB_Nvjacc%2fRaNDPaYYKOI%2fAAAAAAAA ACM%2f8aQHgOJabjc%2fs400%2fmadrid_logo.gif&ehk=G0rs 3mmtJSz9t4olPw9zL8f6hFem1R%2f7Kf3L%2flRe%2fm0%3d& risl=&pid=ImgRaw&r=0 1/8/2024 Garde Manger Level 2 8 Madrid Fusion Manila 2015 Event Report Madrid Fusion Manila 2015 Event Report - YouTube 1/8/2024 Garde Manger Level 2 9 Culinary Pioneers Auguste Escoffier Paul Bocuse Ferran Adria “King of Chefs, ‘Master of Culinary “Worlds Greatest Chef of Kings’ Techniques’ Chef” 1/8/2024 Garde Manger Level 2 10 Molecular transition into Restaurants Molecular gastronomy manifested itself in modern restaurant in 3 ways: 1. a better understanding of why traditional approaches to cooking work or do not work 2. It has lead to food creation & food pairing of new, unique, tasty dishes. https://img00.deviantart.net/7d2a/i/2010/137/d/9 3. It has lead to new equipment, tools, utensils & /lava_candle_hdr_by_thghst.jpg ingredients an interesting mix of scientific laboratory tools, high-end kitchen appliances & utensils, industrial food ingredients 1/8/2024 Garde Manger Level 2 11 El Bulli Restaurant – Part 1 Ferran & Albert Adria collaborated with Pere Castell to study the chemical changes in the development of the recipes at El Bulli. Ferran Adria set the standard for Spanish chefs on the market which was heavily dominated by French Chefs. https://th.bing.com/th/id/OIP.ZTIMSzwfFp1DWVfaayo -- gHaE6?w=254&h=180&c=7&r=0&o=5&dpr=1.5&pid=1. 7 Once, El Bulli began in became the Ground Zero for the Molecular movement in Culinary. 1/8/2024 Garde Manger Level 2 13 El Bulli Restaurant – Part 2 El Bulli was open for six months of the year 6 months research & development of new menu 2,000,000 reservation requests a year only 8,000 got a table A simple sentence that Ferran Adria lived by was “Creativity means not copying”. He & his team had created 1,846 new dishes over a 24-year period. El Bulli was was awarded restaurant of the year a record five times 2002, 2006, 2007, 2008, 2009! https://i.pinimg.com/originals/90/8f/ff/908fffd501a7fad7a0cfac007 ee3f6f3.jpg 1/8/2024 Garde Manger Level 2 14 El Bulli Restaurant – Part 3 At the height of his popularity (2011) the Chef announced he was closing his Restaurant & when it reopened in November 2014. The new ElBulli Foundation would be a developing & creativity center a training & experimenting station. https://th.bing.com/th/id/R.c28d06200d92ed95 392a78f7edc45d52?rik=oKAkFgKXe0x1GA&riu= http%3a%2f%2fstatic1.squarespace.com%2fstat ic%2f530e4e29e4b0ac922f793833%2f5555e4c6 15- 20 culinary scholars will be selected each e4b08c2f7265cc0e%2f5555e4d4e4b08c2f7265c c2f%2f1431692518741%2fEl-Bulli-Entrance-to- the- Restaurant.jpg&ehk=I8vY1NSHM%2bvFXvtgcuQ year from across the globe to take risks & %2fbtIWJzAun2CL%2fLdjYBYLSM8%3d&risl=&pi d=ImgRaw&r=0 innovate to create www.bullipedia.net 1/8/2024 Garde Manger Level 2 15 Bullipedia.net In development and will be open to the world to have all the information and knowledge to grow as a Culinarian. The Collaboration coming from all parts of the world to have one united front on the growth of our profession! https://th.bing.com/th/id/OIP.Yi1QOdxAmaKAB44VmbLB _gAAAA?w=217&h=180&c=7&r=0&o=5&dpr=1.5&pid=1. 7 1/8/2024 Garde Manger Level 2 17 The Fat Duck Restaurant Professor Peter Barham University of Bristol, England did a collaborations with Heston Blumenthal to develop The Fat duck. Heston Blumenthal “Fat Duck Restaurant” opened in August 1995 a self-taught chef gained three Michelin stars in January 2004 to this day! The Fat Duck was awarded the worlds best restaurant in April 2005 & 2007! https://th.bing.com/th/id/OIP.5e56k XDJapbxy4SbifVorgHaJ3?pid=ImgDet &rs=1 1/8/2024 Garde Manger Level 2 18 Values to Maintain in Gastronomy First three basic principles guide our cooking Excellence Openness Honesty Second our cooking values & tradition is built on it, the world's culinary traditions are a heritage created by hundreds of generations in which we must know and master. Third we embrace innovation. Fourth is the belief that we can affect people in many ways through true progress and collaboration. 1/8/2024 Garde Manger Level 2 20