Chefs as Chemists
View archives
December 3rd, 2007
I recently read a very frightening article in the New York Times. Apparently ‘Star’ chefs over there are using chemicals in their food to make things like fried mayonnaise and foie gras which can be tied in a knot. Is this really the way to create new inspiring menu items? Surely being a chef involves placing boundaries around what is food and what isn’t? Or are we approaching a new generation where with all of the additives and preservatives being used we have forgotten what food really is?I hope not.