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As food becomes an expression of lifestyle, identification and status, creating an attractive setting in restaurants is of greater importance, especially in order to compete with the home-eating trend. What will be the right product at the right time?

Do you know about experimental cuisine: modern, avant-garde, techno-emotional.

You probably heard about Heston Blumenthal, the man who made edible fairy lights and brought the term molecular gastronomy into the mainstream through our TV screens.

The term molecular gastronomy became a regular part of our vocabulary in the early 2000s when experimental cooking really took off. The World’s 50 best Restaurants list, since its start in 2002, has consistently featured restaurants that specialize in experimental cuisine. These restaurants utilize techniques in their kitchens that wouldn’t have been possible if molecular gastronomy hadn’t become a discipline in the late 1980s. To this day, molecular gastronomy – the science of cooking –  continues to influence the direction that the culinary arts are headed in.

The impact of molecular gastronomy on cooking has resulted in the creation of the most impressive meals – aesthetically breathtaking, surprising, innovative and exciting. The experimental chef is not just preparing a meal – they are creating a work of art and an unforgettable, multi-sensory experience for the person who gets to enjoy it.

What is Molecular Gastronomy?

According to physicist Nicholas Kurti and chemist Hervé This, Molecular gastronomy is not a style of cooking, it is the study of cooking – the science behind it. The knowledge that was attained through this study gave rise to the modern or experimental style of cooking we know today – you know, the kitchens that use equipment you’d generally expect to find in a lab and come up with all sorts of new ways to manipulate ingredients. Experimental cooking is an evolving style that is continually built upon by the knowledge that is gleaned from molecular gastronomy.

How the many processes of cooking change the structure of food? How ingredients react to different things? What are the best ways of preparing certain things according to science? Chefs can use all of this knowledge to improve and diversify their cooking.

What is the idea with Experimental Cuisine? Is the future of gastronomy about to change the way food is perceived? Food is to be regarded as pleasure rather than necessity?

Transforming foods into something new allows us to assign value to foods we would normally underrate; a Pear versus a Lobster?

Take the example of Grant Achatz, of experimental restaurant Alinea explaining the vision behind his cooking: “our mantra is that we’re gonna do things no one has ever done before”

The knowledge that has been gained through molecular gastronomy has given chefs the ability to transform the tastes and textures of foods in revolutionary ways – something that would not be possible without knowing why ingredients behave in certain ways. Experimental cuisine relies on extremely precise cooking but also on curiosity and experimentation. It is at once scientific and artistic. However is Experimental Cooking here to stay? Is Experimental cooking the natural progession of the culinary arts?

Experimental cuisine is turning dining into a multi-sensory, emotional experience and more and more restaurants are taking this approach on board….If that inspired you join this W2F 2018 workshop!