A Quote by Alain Ducasse
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
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Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.
To separate tabernacle from altar is to separate two things which by their origin and nature should remain united.
Don't get me wrong: I love nuclear energy! It's just that I prefer fusion to fission. And it just so happens that there's an enormous fusion reactor safely banked a few million miles from us. It delivers more than we could ever use in just about 8 minutes. And it's wireless!
I think for me, fusion is a word that describes a positive, collaborative combination of different styles. Every kind of new music was created by a fusion of different styles because to move on and find something new you have to allow all the influences within yourself a voice.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
The fun of cooking is the fun of communicating with people, even if it's just two people. As you're cooking, you're talking, you're having a glass of wine. It's wonderful; it's an experience. Once you get into cooking, it becomes something that you really look forward to doing.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.
If you have it you don't need it. If you need it, you don't have it. If you have it, you need more of it. If you have more of it, you don't need less of it. You need it to get it. And you certainly need it to get more of it. But if you don't already have any of it to begin with, you can't get any of it to get started, which means you really have no idea how to get it in the first place, do you? You can share it, sure. You can even stockpile it if you like. But you can't fake it. Wanting it. Needing it. Wishing for it. The point is if you've never had any of it ever people just seem to know.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
People perceive opera and classical as elitist - I disagree. I've always tried to mix the two, make it more accessible.
I invent by analogy. I thought, 'It's commonplace that you can mix colors, smear them together to get new emerging colors. Likewise, you can mix radio waves to get new frequencies.' So, I wondered, 'Why can't you mix sound to get new sounds?'
I only knew classical music, which to me was the only true music. The only way I could survive at the bar was to mix the classical music with popular songs, and that meant I had to sing. What happened was that I discovered I had a voice plus the talent to mix classical music together with more popular songs, which at the time I detested.
The way I evolved was playing straight-ahead jazz into playing more fusion-type stuff just because I was young enough to get into it. As I get older, I find myself coming back to where I kind of started.
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
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