- Albert Hirsch
- Norfolk, NE
- United States
Are we creating something new, or changing something old?
I have always been interested in molecular gastronomy and i am a big fan of Alinea, sorry guys. Chefs at molecular gastronomy restaurants always try to take a classical dish and take it into the new world. So did they create a new dish, or did they just change the way to present it? For example the restaurant sepia, located in Australlia, run by Chef Martin Benn has a dish based off rive rocks. They are essentially just ice cream frozen in liquid nitrogen in the shape of a river rock with various toppings. So did he create a completely new dish or a new method for an old one? My question is, are we actually creating something new, or changing something old?