Can Tradition Meet Innovation in the Middle

The Forager vs. The Scientist

Two titans of the food world—one a dedicated locavore, the other a self-taught molecular gastronomist—aim to convert aspiring chefs to their extreme styles of cooking with their new books, which are as different as the forest is from the laboratory.

Great article in the Wall Street Journal by Charlotte Druckman.  No matter which road you choose as a chef, in terms of classical preparation or molecular gastronomy,  you have the ability to pioneer. 

As it stands today, the practicality of molecular gastronomy for the home chef is not quite their yet.  But that does not mean some won't dabble in it as a hobby, maybe eventually turning that hobby to a career or profession.  It would not be unheard of if by dabbling in one thing might lead to some invention or process that might serve an even greater purpose.  

As a traditionalist, you may feel that molecular gastronomy may be too far fetched.  Maybe your uncomfortable with change.  You may feel, molecular gastronomy may not be practical for your establishment.  But it (molecular gastronomy, or parts thereof) may be the boost you need.  It not only could give you an advantage in business but the additional knowledge could prepare you for future opportunity.  

Once again, though you may not be  using hydro colloids or liquid nitrogen, the pursuit for a better product, process, or service as you do makes you a pioneer in your own right.

Chef David Baker   

God Bless The USA!