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Albert Hirsch

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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?

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  • Mar 23 2012: Is the cup half empty or half full? It could be looked at either way. It is not a new idea, but it is an alteration of something else, that creates something new and different.

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