In case you didn’t catch it on Sunday night, here’s Anderson Cooper bowing at the altar Chef Jose Andres on 60 Minutes. While we admit we do like the sight of smoke coming out of Anderson’s nostrils, the piece overall confirmed some things we’ve been thinking about this whole molecular gastronomy thing for a long time: That it’s a gimmicky fad for bored chefs who, when pressed, have a hard time explaining its real value. Is a mojito that is a gelatinous bubble, for example, in some way better than a well-made real mojito? If it is, Cooper’s piece didn’t explain why; it just fawned and hyped. Thoughts?
Was The Anderson Cooper 60 Minutes Segment On Chef Jose Andres The Death Knell For Molecular Gastronomy?
Aired May 4th, 2010 on Celebrity Chefs, Closings and Trends.1 Comment1 Response to “Was The Anderson Cooper 60 Minutes Segment On Chef Jose Andres The Death Knell For Molecular Gastronomy?”
Leave a Reply
RECENT COMMENTS
- Bryan: Best coffee in the city.
- Pam S.: It’s an easy one (and I’m probably not the first to come up with these), but how about...
- Hot Breakfast!: We’re a band called “Hot Breakfast!” based in Wilmington, DE. We’re very...
- Mike Geno: Hey thanks for the flattery! Actually these prints are framed and matted so they’re available for...
- rob: cafe con chocolate in south philly and sazon at 10th and spring garden also have great hot chocolate
Search
Publisher:
Joey Sweeney
Editor:
Jim Adair
Ad Sales & Marketing/Promos:
Katie Winkler
Interns:
Madeline Bates
Sharon Margolis
Send tips to
phoodieinfo[at]gmail[dot]com
Send listings info
here.
blog advertising is good for you
I don’t exactly think it’s a gimmick. If put into the wrong hands, yes. That goes for most things I suppose. Nuclear weapons. Time travel. “Molecular gastronomy”.
I happen to be a chef that uses a lot of these techniques. Not because I am bored, but because I am always looking for new ways to manipulate, and deliver flavors and textures. Most chefs that do this stuff say that, for instance, it is impossible to make some thing out of peaches, better than a perfectly ripe peach. A perfectly made mojito is damn good. Impossible to make better, but you can still have fun with it and experience it in a different way. If these techniques are the only thing driving a dish, then yes, it is a gimmick. If it used to heighten an experience, or make you think differently about something…why not give it a shot?