I myself have been doing this for 6 years and I cooked traditional food for 18. It takes skill to turn ratatoullie into spaghetti noodles, and top with frozen Alfredo sauce foam.I have not ruined my traditional cooking skills at all. I have improved them.
and you have a good point too. I probably should be mad at myself for not coming up with the innovations that some are creating. Unfortunately, I have always been the opposite of that type of thinking. I want food, music, etc to go back to another time instead of trying to re-invent the wheel. I seriously think that extremely good classical food was good for so long, not because of a lack of innovation, but because its so damn good. Anyway, to each his own and Bob's your uncle.
Indeed. I am looking at doing a fusion of Italian and something Asian, possibly Japanese, but first and foremost I would be a Classic Italian trained chef. The good thing about the culinary scene is that, no matter your personal preference, you can find a place that caters to people that share similar tastes, and even then usually there is more than one choice! MG is only broadening our definition of food. It is Science in a Kitchen, and instead of writing a thesis you get to EAT!
who's not calm? I suppose there are a few people out there who will try anything, and if you can capitalize on those people, more power to ya. But let's all get together in 100 years and see what's still the most popular. Unfortunately when young cooks go into this type of thing classic skills can become lost, what a shame if that was to happen. Thank god I can eat my Duck Confit on a plate and not out of a petri dish.
You have a point there when you say that classic skills can become lost, and it is important that we keep them. There must be some wisom there if it has been around this long. I have personally seen the results of over-complicating simple, easy, delicious dishes, resulting in a monumental failure. I maintain that not only should one develop classic skills, but BUILD UPON THEM.
real people want real food. There is a reason that classical food has been around so long, it tastes good. But, only when you do it right, and thats the problem, too many modern cooks dont want to work hard enough to make classical food, they want short cuts, or they just dont have the skill. Careme's food will be around another 200 years, this shit will go the way of the Cabbage Patch doll, its a fad at best and an insult to real culinarians.
I am going to Culinary School and it would be a dream come true for me to work for Grant Achatz in Chicago. Molecular Gastronomy is on the up and up. Look at Achatz, and Dufresne. Look at El Bulli, arguably one of the most famous restaurants in the world in Spain. What would food be like without creativity and innovation? At one point in time the OVEN was intimidating and new to use in the kitchen. It has nothing to do with shortcuts or lack of skill and everything to do with creativity.
SuperOlds88, you sir are a fool. The whole world has to adapt to changes, and I am glad for that, otherwise everything would be the same one note monotonous shit day in and day out. Technique and knowing the basics is extremely important, but Achatz wouldn't be able to do what he does without all of that and then some. It doesn't take less effort, but MORE. More thought, more research, more time, and quite frankly I find what you say insulting.
what the hell is that shit? tonight I had some fresh steelhead soup, a stew made from cold smoked elk and a huckleberry cobbler with maple ice cream, and it didn't take Bill Nye the Science Guy to cook it. Geez!!!!!!!!
this young man, this very talented young man knows what he is doing. He is selling illusion-which has always been the business of some. A very fine video of his doing a thanksgiving turkey is better. This man knows the difference between customer gullibility and real food-the customers don't get much of the latter. Poor little guy. He should go to New Orleans and gain some weight. Fernand Point-"something's wrong with a skinny chef".
for haute dining, this trend is really spectacular -- the diner's experience is one-third performance art, one-third sharing in the deepest part of the chef's psychology, and another third a heightening of the palate to unimaginably exotic and exciting levels. But the potential for disaster is enormous if this trend dominates, so hopefully this kind of cooking stays put in the hands of the few geniuses who know what they're doing.
You are very wrong and very misinformed. Achatz is highly respected and original. Just because he, like Adria, utilizes molecular gastronomy, in no way makes him a "replica".
I like how Grant says that he doesnt want the guests to know how much effort went into the creation of the meal but hes going ahead and saying it to a reporter...and what do they do i wonder? Lol...
I'd love to know what their food costs are...
SethHesio 5 days ago
On the contrary, I'd like to know how much work went into it, so I can feel my 200 bucks was worth it.
5FnX17 6 days ago
Why are there so many asian customers in these videos at Alinea.
5FnX17 6 days ago
I myself have been doing this for 6 years and I cooked traditional food for 18. It takes skill to turn ratatoullie into spaghetti noodles, and top with frozen Alfredo sauce foam.I have not ruined my traditional cooking skills at all. I have improved them.
jackfrost1027 6 months ago
Grant absolutely abhors the term "molecular gastronomy".
uberathlete 10 months ago
Alinea uses a volcano (4:51) thats awesome
jschneid28 1 year ago
@jschneid28 lol and I bet he uses that to vaporize weed too on the side xp jk of course
LittoBUbbo 8 months ago
genius
ruwaruwe 1 year ago
and you have a good point too. I probably should be mad at myself for not coming up with the innovations that some are creating. Unfortunately, I have always been the opposite of that type of thinking. I want food, music, etc to go back to another time instead of trying to re-invent the wheel. I seriously think that extremely good classical food was good for so long, not because of a lack of innovation, but because its so damn good. Anyway, to each his own and Bob's your uncle.
SuperOlds88 2 years ago
Indeed. I am looking at doing a fusion of Italian and something Asian, possibly Japanese, but first and foremost I would be a Classic Italian trained chef. The good thing about the culinary scene is that, no matter your personal preference, you can find a place that caters to people that share similar tastes, and even then usually there is more than one choice! MG is only broadening our definition of food. It is Science in a Kitchen, and instead of writing a thesis you get to EAT!
Eireate 2 years ago
who's not calm? I suppose there are a few people out there who will try anything, and if you can capitalize on those people, more power to ya. But let's all get together in 100 years and see what's still the most popular. Unfortunately when young cooks go into this type of thing classic skills can become lost, what a shame if that was to happen. Thank god I can eat my Duck Confit on a plate and not out of a petri dish.
SuperOlds88 2 years ago
You have a point there when you say that classic skills can become lost, and it is important that we keep them. There must be some wisom there if it has been around this long. I have personally seen the results of over-complicating simple, easy, delicious dishes, resulting in a monumental failure. I maintain that not only should one develop classic skills, but BUILD UPON THEM.
Eireate 2 years ago
I like cape cod chips. Those r 3$
Glocku1000 2 years ago
There is plenty of room in the culinary world for both classic and new. Calm down everyone, he is trying somethings new.
sheena987654 2 years ago
real people want real food. There is a reason that classical food has been around so long, it tastes good. But, only when you do it right, and thats the problem, too many modern cooks dont want to work hard enough to make classical food, they want short cuts, or they just dont have the skill. Careme's food will be around another 200 years, this shit will go the way of the Cabbage Patch doll, its a fad at best and an insult to real culinarians.
SuperOlds88 2 years ago
I am going to Culinary School and it would be a dream come true for me to work for Grant Achatz in Chicago. Molecular Gastronomy is on the up and up. Look at Achatz, and Dufresne. Look at El Bulli, arguably one of the most famous restaurants in the world in Spain. What would food be like without creativity and innovation? At one point in time the OVEN was intimidating and new to use in the kitchen. It has nothing to do with shortcuts or lack of skill and everything to do with creativity.
Eireate 2 years ago
SuperOlds88, you sir are a fool. The whole world has to adapt to changes, and I am glad for that, otherwise everything would be the same one note monotonous shit day in and day out. Technique and knowing the basics is extremely important, but Achatz wouldn't be able to do what he does without all of that and then some. It doesn't take less effort, but MORE. More thought, more research, more time, and quite frankly I find what you say insulting.
Eireate 2 years ago
you like rabbits feet in white sauce?
punchingpower 1 year ago
what the hell is that shit? tonight I had some fresh steelhead soup, a stew made from cold smoked elk and a huckleberry cobbler with maple ice cream, and it didn't take Bill Nye the Science Guy to cook it. Geez!!!!!!!!
SuperOlds88 2 years ago
this young man, this very talented young man knows what he is doing. He is selling illusion-which has always been the business of some. A very fine video of his doing a thanksgiving turkey is better. This man knows the difference between customer gullibility and real food-the customers don't get much of the latter. Poor little guy. He should go to New Orleans and gain some weight. Fernand Point-"something's wrong with a skinny chef".
cfortnerXYZ 2 years ago
Love the video quality
dwalken 2 years ago
brilliant stuff
him and heston would get on grate !
flappospammo 2 years ago
know, is love...
isabellenow1 2 years ago
now ill enjoy it less if i can ever afford 2 go there
PartyPantsProduction 2 years ago
Comment removed
SharpFinale 3 years ago
for haute dining, this trend is really spectacular -- the diner's experience is one-third performance art, one-third sharing in the deepest part of the chef's psychology, and another third a heightening of the palate to unimaginably exotic and exciting levels. But the potential for disaster is enormous if this trend dominates, so hopefully this kind of cooking stays put in the hands of the few geniuses who know what they're doing.
willgeek 3 years ago 13
@willgeek welcome to the experience age....
philipjterry 2 months ago
grant spent time w adria after leaving the french laundry.
dusting03 3 years ago
This comment has received too many negative votes show
Just a replica of EL BULLI restaurant and THE FAT DUCK IN loNDON...NOTHING ELSE
dino1261 3 years ago
You are very wrong and very misinformed. Achatz is highly respected and original. Just because he, like Adria, utilizes molecular gastronomy, in no way makes him a "replica".
menyc 3 years ago 2
The funny part is that both chefs will deny the validity of "molecular gastronomy." The way Adria puts it, it's "molecular cooking."
anarchocyclist 3 years ago
Lol if you think about it, Alton Brown could kind of be considered a molecular gastronomy kind of guy since he studies the science of cooking.
sourcetags 2 years ago
if you say so ..u got no idea bout modern cuisine
gauravjoshi6 3 years ago
fat duck is not london
13ayer 3 years ago 5
fantastic video, inspiring and the future of fine dining!
CescoPisicoli 3 years ago
steak and potatoes
zohar5150 3 years ago
I like how Grant says that he doesnt want the guests to know how much effort went into the creation of the meal but hes going ahead and saying it to a reporter...and what do they do i wonder? Lol...
Zdrastvooy 3 years ago
this restaurant and el bulli gives me a culinary boner, and yes the volcano in the kitchen? hmm... lol
gggnarly 3 years ago
a volcano vaporizer in the kitchen! ill bet there is more than mace going through that thing.
mendewes 3 years ago
like what mendewes?
knkyspgt 3 years ago
I'd put that thing to good use, and not with mace :D
chloelibertine 3 years ago
Yeah they've probably got a spare chamber and bag in the bottom drawer! Wouldn't want that mace flavour dominating now, would we?!
shentabla 3 years ago
i would smoke hella weed from that thing.
y4n3r5 3 years ago
My god!! i want to cook there!!!
ac3jc 4 years ago 2
my god i want to eat there!!!
greg979 3 years ago