Taylor s University School of Hospitality Tourism And culinary

Taylor’s University School of Hospitality, Tourism And culinary Arts Advanced Diploma “Molecular Gastronomy”

A Taste of the Future: A delight to the senses, OR a shock to the system?

Hierarchy of Human Needs* (…. how long can you live without…. ) • Air (a couple of minutes) • Water (a few days) • Food (a couple of weeks) • Shelter (depends on the climate) *Abraham Maslow, 1943

WHAT IS FOOD ?

WHAT WE EAT ?

Should I Eat It Or Not ? 1. Do I Know What It Is ? 2. Is It Safe To Eat ? 3. Will It Taste Good ? 4. Will It be Good for Me ?

What influences what you eat? @Hunger @Mood enhancement/pleasure @Social pressures/status @Advertising and media @Diet and nutrition @Religious restrictions @Cultural upbringing/customs @Food allergies @Physiology/Genetics @Ethnic influences and travel @Celebration/ritual @Intellectual curiosity @Boredom @Sensory attributes @Ethical concerns @Age and health status @Economics @Environment @Peer pressure @Disease @Business and politics @Food phobias @Location @Fads and trends

“Early” Preferences: “Eat to Live”

NEW GUINEAN ROASTED STINK BUGS

THAI-FRIED GRASSHOPPER

NEW GUINEAN SAGO PALM GRUB SNACK

FILIPINO BALUT: Cooked Fertilized Chicken or Duck Embryos

CAMBODIAN DEEP-FRIED TARANTULAS

NEW GUINEAN SAGO PALM GRUB BBQ

AUSTRALIAN WITCHETTY GRUBS

“Modern” Preferences: Exploring the Boundaries of Taste

Fall salad on aromatic pillow filled with smoked paprika “air” (“Alinea” – Chicago)

“Olive Bonbons” Alginate beads containing a blend of olive oil, salt and vinegar powder (“Minibar” Washington, DC)

“Dried Crème Brulee” Caramel balloon filled with a mixture of spray dried cream, egg yolk powder and vanilla sugar (“Alinea” – Chicago)

Carrot “air” with bitter coconut milk (“El Bulli” – Barcelona)

Foie gras foam with marinated figs and walnuts (“Tru” – Chicago)

Pickled calf's tongue, deep-fried mayonnaise, red onion streusel, tomato molasses (“WD-50” - NYC)

White Chocolate and Caviar Canapé (“The Fat Duck” – Bray, England) “Pepperoni Pizza” Dehydrated, powdered pizza on one inch square rice paper square. (“Trio” – Chicago)

Dehydrated applewood smoked bacon wrapped in butterscotch with strands of dried apple and thyme on a “Trapeze” (“Alinea” – Chicago)

Pheasant bundles with cider and shallot under burning oak leaves (“Alinea” – Chicago)

“Lavender-cicle” Lavender flavored ice pop (“Trio” – Chicago) Smoked Salmon Lollipops (David Burke “Gourmet Pops” – NYC)

Boneless bobwhite quail, with a trumpet mushroom sauce and a liquefied “salad” of Swiss chard and a vinaigrette made with 50 year old Sherry. The “salad” is served in a plastic pipette. (“Moto” – Chicago)

So what’s going on here? When did just tasting good become insufficient? When did eating become an intellectual challenge? Answer: The birth of the “Techno Chefs”

Godfather of Molecular Gastronomy #1: Harold Mc. Gee “Molecular Gastronomy is the scientific study of deliciousness” –H. Mc. Gee Original pub. Date 1984, Revised and updated 2004

Godfathers of Molecular Gastronomy #2&3: Nicholas Kurti and Hervé This “We dare to conduct chemistry experiments in our own kitchens, for in seeking to understand the reasons for what we do in the kitchen, we seek to enjoy flavors that until now we have only dreamed of. ” H. This “It is a sad reflection on our civilisation that while we measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés. ” - N. Kurti French edition published 2002, English translation 2006

The Titans of “Techno Cuisine” Wylie Ferran Homaro Heston David Grant

New Tools of the Trade Electronic gram scale Centrifuge Vacuum packager Homogenizer Hot waterbath with immersion circulator thermoregulator for sous vide cooking

New Tools of the Trade, cont. Induction Cooker Vacuum Tumbler “Instant” Dessert & Frozen Puree Maker Blast Chiller Combination blender/heater/ food processor “Hold-O-Mat” Lo-temp Oven Whipper/ Foamer

TEXTURAS Albert y Ferran Adria Vegetable gums for making “pasta” from liquids, enrobing agents, vegetarian aspic, gels that don’t melt, etc. Emulsifiers for making stable foams, “clouds” and “airs” “Spherification” ingredients for making a wide assortment of non-fish “caviars”, pasta-less ravioli, etc.

Venison tartare, edamame ice cream, crunchy pears Short ribs and smoked flatiron beef, with lily bulb puree in black olive consommé Lamb belly, green daikon shoot, black bean and chocolate powder Chicken boule, carrot confit, egg yolk, mole paper Shrimp noodles, smoked yogurt, sweet paprika and nori powder

Spanish mackerel, smoked banana, juniper, pickled parsley and puffed rice Warm yogurt noodles, crispy garlic, basil Vanilla-roasted pineapple, ancho chile gelee, cilantrolitchi sorbet Skate, eggplant-raisin puree, morel, fried rice Rabbit sausage with pickled rack of rabbit, grainy mustard paper and avocado cream

Ferran Adria “El Bulli” Anchovy liquor jelly with flowering cucumber, capers and sugar web Freeze-dried carrot foam with hazelnut air-foam and Cordoba spices Cannelloni of avocado with brown crab and pumpkin seed oil foam Raw and cooked beetroot salad with caviar

El Bulli Green asparagus wrapped with cepes, parmesan whey and macadamia nuts Green Olive “sphere” Turtledove with blackberry “caviar” and duck foie gras “candies” Freeze-dried parmesan French toasts with onion-flavored ham fat, egg yolk and coffee

Toro, sturgeon caviar, live uni & custom made spoons are an integral part of this dish. Inside the spiral handles are sprigs of fresh thyme that you smell as you eat the tuna, sea urchin and caviar. > Homaro Cantu “Moto” Sushi roll hidden inside a wrapper made of flavored, edible paper covered with soy ink-jet photos of sushi Chef Cantu eating rolls edible photo of himself. Lamb and beef tongue with braised pizza flavored chard & grilled garlic served on patent-pending curlicue skewers

“The enjoyment of food involves taste and smell. What if you could enhance not only the taste but also the scent of your dining experience? ” – Chef Cantu Moto Caesar Salad: Romaine lettuce, liquefied, seasoned, frozen, and scraped into a granita, with classic Caesar dressing and a parmesan crouton. A raw slice of Pacific black sea bass (dusted with nori and sea salt) is brought to the table in a patent-pending polymer box where, it steams until cooked to perfection. < Confit of capon leg wrapped in a ^ wafer-thin slice of sous vide breast, topped with a scoop of fried chicken ice cream, with beet and walnut puree, sunflower seeds, and trumpet royal mushrooms

Grant Achatz Applewood ice cream“bite” dusted with muscovado sugar and fenugreek on hands-free “delivery system” Salsify, braised and fried with smoked salmon, steelhead roe and parsley jus Black truffle “explosion”: ravioli filled with gelled black truffle stock which “explodes” in the mouth when eaten. Hearts of Palm, 5 -Ways

Frozen disk of mango, sesame, bonito broth and soy sauce “Tomato”: A dish with 20 separate ingredients, including a mozzarella “balloon” filled with tomato foam, curry pudding, and a molasses and saffron gelee spiral Dehydrated prosciutto and frozen passionfruit bavarois “sandwiches” with catmint Alinea Kitchen

Sashimi-style yellowfin tuna on Himalayan pink rock salt David Burke “Angry” Lobster on a “bed of nails” Lobster “Steak” with curried shoestring Dayboat scallops "Benedict“ Pastrami salmon with potato with chorizo oil and lobster foam potatoes, black honey and citrus-fennel candy knish and violet mustard mousse

The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy: “bacon and egg ice cream”, “salmon poached with liquorice”

Smoked bacon and egg ice cream, tomato jam, caramelized brioche, salted butter caramel, and tea jelly Roast foie gras with chamomile, almond, cherry and amaretto gelee Heston Blumenthal Fresh oyster with passionfruit jelly, horseradish cream, lavender and lindi pepper tuile

Snail porridge with ham and shaved fennel Foie gras sandwich on crab tuilles Pommery grain mustard ice cream, red cabbage gazpacho, brunoise of cucumber Sweetbreads cooked in salt crust with hay, crusted with pollen, cockles a la plancha and parsnip puree Liquid nitrogen-poached green tea, lime and vodka mousse Sardine and toast sorbet with ballotine of mackerel, marinated daikon and salmon eggs

Beyond applying the results of chemistry and physics to cuisine, at The Fat Duck, Blumenthal exploits psychology, experimenting with the diners' perception. Among the starters in the restaurant's tasting menu is a "jelly of orange and beetroot", a serving of two separate jellies, where the red has been made using blood oranges, and the orange from orange beetroots.

The restaurant was opened in 1995 and is one of only four in the United Kingdom and Ireland that hold a three-star Michelin Guide rating; this has been the case since 2004. In 2005, it was named as the best restaurant in the world by Restaurant magazine and Best Restaurant in the UK in 2008 and 2009, scoring a maximum 10 out of 10 in the Good Food Guide.

On 27 February 2009, Blumenthal closed his restaurant indefinitely after a number of customers reported feeling unwell along different times. On 6 March it was reported that 400 people had stated they had felt unwell after eating at the restaurant. Boxing promoter Frank Warren said he was "very disappointed" with his treatment after becoming sick following his visit. He said "Everything was fabulous about the evening -the food, the setting, the service, it was unbelievably good but unfortunately, afterwards, all of us were ill”. The restaurant was criticised for its cleaning methods and response to the incident. Reports of illness totalled 529 from late January

30 th July 2011

The doors of El Bulli, one of the world's most famous restaurants, have finally closed leaving 50 lucky diners The few diners fortunate to eat at the three Michelin stars restaurant feasted on a 49 -course menu which dazzled their palates with gastronomical delights. Owner and father of molecular gastronomy Ferran Adrià shocked the culinary world in January 2010 with his decision to close his famed kitchen

THE 49 -COURSE LAST SUPPER MENU IN FULL 1) Dry martini 2) Mojito-caipirinha 3) Mojito and apple baguette 4) Gin fizz 5) Spherical olives 6) Mimetic peanuts 7) Pistachip ravioli 8) Parmesan cheese porra 9) Parmesan cheese macaron 10) Gorgonzola balloon 11) Olive oil chip 12) Flower in nectar 13) Flowers paper 14) Tender almonds 15) Pa amb tomaquet 16) Golden egg 17) Clam meringue 18) Liquid croqueta 19) Smoked mousse 20) Squid and coconut ravioli 21) Soy cristal 22) Boiled shrimp 23) Soy matches 24)Salmon niguiri 25) Nori ravioli with lemon 26) Two cooking prawn 27) Roses with ham wonton and melon water 28) Ham and ginger canape 29) Cheese bread 30) Icy quinoa of duck fois-gras 31) Ajo blanco 32) Veal bone marrow with caviar 33) Pinenuts shabu-shabu 34) Liquid hazelnut porra 35) Curry chicken 36) Lobster ceviche 37) Oaxaca taco 38) Gazpacho and ajo blanco 39) Sea cucumber

40) Hare fritter 41) Game meat cappucino 42) Blackberry risotto with game & meat sauce 43) Hare loin with its own blood 44) Spice plat 45) 'Bones' of iced tea shavings with sugared mint 46) Raspberry infusion 47) Melba cornet 48) Fondue melba 49) Box

So what’s the answer? Is the food of the future going to be a delight or a shock? A belly-filler or an intellectual challenge? You and your customers will be the ultimate judges !

Any questions? ?