What is the future of molecular gastronomy?
Where it’s going is hard to predict. What’s nice about molecular gastronomy is that it’s not necessarily clear where the next inspiration is going to come from. People have always over looked that this stuff – these powders, the uses of liquid nitrogen. People love to grab on to the term foam (which i think is nonsense) – all of this stuff is a byproduct of science and innovation. Molecular gastronomy is actually not a term that chefs like; it’s a scientific term. We, as curious chefs, avail ourselves to learn about the things that [scientists] have studied The thing that people have failed to grasp is that, at its root, this is education, understanding how food behaves as we go through the different ways it can be cooked. All this stuff grew out of was a byproduct of chefs who were interested in understanding more about food and what can be done with that. Some very interesting things have come out of all that. If in 20 years no one is making foams or anything – which is a mathematica
