DEFINING MOLECULAR GASTRONOMY
Since the term ‘molecular gastronomy’ became popularised by the media – mainly in relation to the activities and culinary innovations of a small number of chefs around the world – its true meaning and core principles seem to have been lost. Molecular gastronomy is most commonly used to describe a form of culinary style adopted by chefs including Ferran […]
INNOVATION IN EDUCATION AT IMPERIAL COLLEGE
As of Autumn 2019 Imperial College’s Chemistry students will take part in an innovative new module designed with Kitchen Theory that mixes chemistry lab skills with modernist culinary techniques. Over a three year period, Kitchen Theory is working with Imperial’s Department of Chemistry to develop and deliver a unique interdisciplinary module -‘Introduction to Culinary Practice’ […]
SPACE TOURISM
What holiday would be complete without good food? Your children and grandchildren (perhaps even you) may one day get to book a ride into space, and it is becoming more and more conceivable that future generations may be vacationing on another plant. As with any such major developments, there comes both academic and financial opportunities. […]
CELEBRITY CHEFS ARE DEAD – WELCOME TO 2050
The Background Many historians say that restaurants emerged out of the French revolution, by chefs who were out of a job at the grand palaces where their innovative nouvelle cuisine (the term “nouvelle cuisine” first appeared back to 1742 in Nouveau traité de la cuisine, a cookbook by François Menon) had taken the Parisian upper […]
RADICAL TRANSPARENCY IN THE KITCHEN
Let’s start by tackling one of the more extreme principles; Radical Transparency. In his own words during an interview, Dalio described the idea behind this as follows; “I think the greatest tragedy of mankind is that people have ideas and opinions in their heads but don’t have a process for properly examining these ideas to […]
PRINCIPLES IN THE KITCHEN; LESSONS ON IMPROVING PERFORMANCE AND CREATIVITY FROM THE WORLD OF FINANCE..
Several months ago a close friend and I were discussing company cultures. Specifically how my small team and I are on a quest to build our own culture, one which works towards our goals of creating a sustainable, creative, innovative, dedicated, hardworking, motivating and challenging work environment. I explained that I was looking at strategies […]
LONDON’S FIRST COLLABORATIVE GASTRONOMIC CONFERENCE – PROJECT GASTRONOMIA
At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the research in this field has provided us with a growing understanding of the relationship we have with food as well as the expectations and associations with which we base our perception and appreciation of food. […]
FORAGING FOR INSPIRATION IN A CONCRETE JUNGLE…
Foraging for inspiration in a concrete jungle… While working away in the kitchen a few weeks ago, a colleague mentioned that they had recently watched an episode of Chef’s Table on Netflix and commented on their amazement at the incredible philosophies and culinary creations of chef Virgilio Martinez of Central Restaurant in Lima. Specifically it […]
ENOUGH DECONSTRUCTION: ENTER GASTRONOMIC CONSTRUCTIVISM – A NEW DIRECTION
Gastronomy has undergone too many changes to recall in any one article, suffice to say that what we and our ancestors have eaten throughout history has been shaped by geography, war and exploration, as well as technological and social advancement. In this article I revisit the enduring legacy of gastronomy and hopefully provide you with […]
“EVERY ACT OF CREATION BEGINS WITH AN ACT OF DESTRUCTION” PABLO PICASSO.
Picasso’s words were meant in the context of artistic creativity, he believed that for one to be truly creative they must destroy their old knowledge and build on a new plane. As a chef that sentiment also felt like it fit into the context of culinary creativity; when a chef wants to present their guests […]