A Quote by Alton Brown

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

Alton Brown

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Bad Basic Culinary Molecular Sound Technique Useless Without

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Alton Brown
American - Entertainer
Born: July 30, 1962

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.

Joel Robuchon

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.

Alvin Leung

Oscar Wilde quite rightly said, 'All art is useless'. And that may sound as if that means it's something not worth supporting. But if you actually think about it, the things that matter in life are useless. Love is useless. Wine is useless. Art is the love and wine of life. It is the extra, without which life is not worth living.

Stephen Fry

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

Dominique Crenn

Technique is the main thing when it comes to success at the top level. The sound temperament comes into work only when you have a sound technique.

Shikhar Dhawan

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

Gordon Ramsay

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

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.

Alain Ducasse

I'm pretty basic as far as technique is concerned. I don't use many gadgets, and I like the sound my guitar makes, anyway.

Brian May

What I reach for first when I play is sound. Technique maybe, but there is technique in sound.

Dewey Redman

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

Rene Redzepi

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

Rene Redzepi

In my world, the first thing I reach for is the sound. Technique is Ok, but if you got the technique and I got a good sound, I'll beat you every time. You can play a thousand notes and I can play one note and wipe you out. What I reach for is ... a sound.

Dewey Redman

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.

Marco Pierre White

Technique is the basis of every pursuit. If you're a sportsman or you're a singer or a swimmer, well that comes under sport but you have to develop a basic technique to know what you're doing at any given time.

Joan Sutherland

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.

Wylie Dufresne

A Quote by Alton Brown

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