Comments on: Hervé This - my first steps into la Cuisine Moléculaire http://www.chefsdiary.com/archives/44 A Trainee English Chef in Paris Sat, 22 Nov 2008 13:01:57 +0000 http://wordpress.org/?v=2.6.2 By: Hervé This http://www.chefsdiary.com/archives/44#comment-16 Hervé This Wed, 14 Nov 2007 14:32:40 +0000 http://www.chefsdiary.com/archives/44#comment-16 Thank you for all that. Only one detail : as Molecular Gastronomy is a science, it cannot be done by Ferran, Heston or Pierre (among others). What they do (or don't, they have to tell) is "Molecular Cooking". On the other hand, I do not do any Molecular Cooking, because, being a scientist, I am not a chef, and I can do only Molecular Gastronomy, i.e producing new knowledge by studying the mechanism of (culinary) phenomena. kind regards Thank you for all that.
Only one detail : as Molecular Gastronomy is a science, it cannot be done by Ferran, Heston or Pierre (among others). What they do (or don’t, they have to tell) is “Molecular Cooking”.
On the other hand, I do not do any Molecular Cooking, because, being a scientist, I am not a chef, and I can do only Molecular Gastronomy, i.e producing new knowledge by studying the mechanism of (culinary) phenomena.
kind regards

]]>