Molecular Gastronomy Chefs ~ Food review blog: I Food U Food

Food review blog from San Francisco.

Monday, April 1, 2013

Molecular Gastronomy Chefs

Molecular gastronomy chefs have taken the world by storm, using the principles of science as well as new culinary technology to present some of the innovative dishes ever conceived. Also known as avant-garde cuisine, modernist cuisine, new cookery, the molecular gastronomy revolution was spearheaded by chef Ferran Adria at his 3-Michelin starred restaurant El Bulli, who would close his restaurant for 6 months every year to conduct thousands of molecular gastronomy experiments to create the menu for the following year. Although Adria is the orginator of this style of cooking, an entire movement of molecular gastronomy chefs have followed his lead, including El Bulli alumni Andoni Luis Aduriz, Jose Andres, Paco Roncero, and dozens of other chefs around the world including Heston Blumenthal, Grant Achatz, Homaro Cantu, David Chang, Wylie Dusfresne, David Kinch, Yoshihiro Narisawa, Rene Redzepi, Seiji Yamamoto, Bruno Chemel, Davide Scabin, Sat Bains, Richard Blais, Marcel Vigneron, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne, Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, Will LaRue, and Laurent Gras.

Of all the talented molecular gastronomy chefs who have embraced molecular cooking, which chef do you think is worthy of the title of 'World's Best Molecular Gastronomy Chef'?

Vote for your favorite molecular gastronomy chef
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