The Future of cuisine: Raymond Schultz

18 12 2008

Having seen the video on Chef Adria and with my own personal research and interest in modern cuisine I believe that food will follow some of the principals that he has set down. I think that food is moving towards simple clean flavors presented simply. I don’t think that Ferran Adria’s approach is right for all chefs, but his message will be widely accepted in my opinion. Many other chefs today are already doing this. We as chefs have the entire bounty of the earth at our disposal and it is our job to highlight and bring forth the natural flavors and not screw up what we have been given. I think that Ferran Adria represents the extremes that you can take clean simple flavors to, such as with his foams and airs, made with one flavoring, just with a new texture.

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