Sample #4: Precious instant coffee with hot and freezing milk. My favorite!
As part of the molecular gastronomy seminar in Copenhagen a group of food science students and aspiring chefs who meet regularily in Gastronomisk legestue (= gastronomic playroom) gave a short presentation of their work. With a yearly budget of â‚¬660 and no scientific or commercial obligations the goal is to let science and craft meet in order to foster culinary creativity. There are many notable chef-scientist collaborations in the realms of molecular gastronomy and modernist cuisine, but this is the first time I’ve heard about an initiative that establishes a dialogue between scientists and chefs while they are still students. Molecular gastronomy will always be an interdisciplinary field and what better way to encourage such a collaboration than in a “playroom”? The students are allowed to use course labs at Copenhagen University, and in return they are asked to do a least one event each year – in 2010 they contributed to Kulturnatten (= Culture night). I admire the initiative and I encouraged Mathias Skovmand-Larsen, one of the founders, to start blogging so the rest of the world can take part in their experiments. Their presentation included 4 samples for the audience to taste. My favorite was (more…)