Molecular Gastronomy- sense or non sense?

     Something as chefs we've all come across, heard about or totally immersed ourselves into, but is there a point where it all becomes too much? the boundaries have been pushed too far? is it just a trend and we're all jumping on the bandwagon and the techniques and recipes of legendary chefs like Bocuse, Careme, Escoffier are slowly being lost? or is it pure genius; are chefs like Ferran Adria, Rene Redzepi of Noma the new pioneers of cuisine the future of gastronomy? is it the perfect balance of where science meets cuisine?

kangaroo in aussie

    It all started in 2007. I decided I finally needed to put my dreams in reality. I felt young, motivated, ready to work hard and absorb knowledge as much as I could.  Inspired by a cookbook and a certain certain chef with a connection, I decided Melbourne Australia was where I needed to be.  Of course I was scared, I knew nobody, never been to the land down under and never really been on my own.  Always the optimist, I put all my fears and doubt to the back of my mind and bought my plane ticket , said my goodbyes and jumped onto a plane into the unknown abyss.


    I worked at a restaurant called Vue De Monde http://www.vuedemonde.com.au/ it was at the time one of Australia's most exciting top restaurants. The chef/owner was the "Gordon Ramsay" of Australia.  We were known for our innovative pushing the boundaries cuisine, menu items like our "five minute bouillabaisse" were making it into famous magazines.  During my time there I saw some truly genius mind blowing ideas and I also saw some very questionable ideas; the first one that comes to mind is foie gras "powder" where I felt it was really doing foie gras injustice and that poor over stuffed duck died for nothing.

Although I personally think this style of cooking is just the fad of the decade, that this trend will eventually pass, it has in some way or another changed the way we think about food forever.

I came across some interesting piece of information that I think this perfectly demonstrates the relationship of science and cooking, I really don't think one can live without the other;

Science Disproves Myths about Cooking

The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths such as these:

• Oil added to boiling water prevents pasta from sticking to the pan (it doesn't)
• The consistency of an egg that makes it hard- or soft-boiled depends on the amount of time spent in boiling water (it depends on the temperature of the water)
• Searing meat at a high temperature before roasting seals the juices in (it doesn't)
• Green vegetables retain more color and nutrients when cooked in a covered pot (it doesn't matter whether the pot is covered or not)

Vue de Monde was very well known for our souffles, we had about five different souffles on the menu but this one was my favourite. This Passionfruit Raspberry souffle, the secret was the freeze dried raspberries surrounding the glass which gave it the extra crunch on the outside. 

Cold Tomato Consomme with a Tomato Jelly and dry ice.  The tomato jelly was set with Carrageenan, it was served at a palate cleanser.