August 31st, 2007
A chef should not be afraid to accept new methods and technology, and scientifically explore the limitless possibilities of food. Technological advancement, particularly in molecular gastronomy, helps chefs delve into the “how”s, “why”s and “what if”s of cooking. However, many question if this application of science to culinary practice elevates cuisine or simply takes the soul out of the art. Will science kill the soul in our food?
An article in Goldarths Review (Issue II 2006) answers this best,
“Cooking even in the most basic form is a science… (However), the soul of the food is in the heart of the chef, not in molecular movements within the ingredients… And while molecular gastronomy pushes the chef to delve into the science of cooking, above and beyond being a scientist he is a craftsman. Science sharpens his tools, his heart propels him, and the two come together to form his craft: the craft of feeding our body and soul.” – Koh Yuen Lin
Posted by Chef Ben at 3:37 am.
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August 2nd, 2007
Food is art, as presented on each plate by the chef. The chef’s personality and style goes into each masterpiece, like a signature on every plate. A dish speaks to a diner like how a picture paints a thousand words.
To quote Chef Ferran Adria of El Bulli:
“I have no doubt that art can manifest itself in gastronomy, as much in the creation as in the perception of the diner. In my view, the true artists are the diners who are able to experience emotion as they confront a plate, to touch something that is difficult to conceive without resort to metaphor, or (and why not?) to bright ideas like that of a good Andalusian friend of mine: “Art is the experience of a shiver down the spine”.”
How certain “comfort foods” help us get through particular moods or cravings is just a simple example of how food brings forth (or suppresses?) emotions. Food is as powerful as a picture or a song that transports us back in time, evoking memories and feelings. It is soulful when it makes you smile or gasp or weep; intellectual, when it makes you think…wonder…reflect…
Posted by Chef Ben at 4:52 pm.
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