The Consultant - Q1 2009 - (Page 23) IN T E RN AT ION A L M A RK E T PE RSPEC T I V E S Canada The term molecular gastronomy is being used to define an elite group of new-generation chefs learning to master the integration of cooking techniques, new ingredients and kitchen technology. Four Canadian chefs are making their mark and becoming well known for their cutting edge food preparation. First Quarter 2009 In the “lab” as they call it, Dominique and Cindy Duby apply hard core scientific principles to a whole new way of cooking and creating extraordinary food. Their cutting edge techniques have made them, along with a few other avant garde chefs, gurus of molecular gastronomy. Molecular Gastronomy: The New Playground For The Creative Mindset By Denise Deveau arc Lepine, chef and owner of the Atelier Restaurant in Ottawa, Canada calls it the “anti-kitchen”. There is certainly nothing typical about the food preparation area for his new 22-seat restaurant. A casual observer would, in fact, be hard M pressed to find an appliance in sight during the off-hours – with the exception of the 4-foot refrigerator cabinets that serve as the base for work surfaces, and a dishwasher. His cooking essentials aren’t your run-of-the-mill gas stoves and grid- 23
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