Hakmirzaev Bekhruz, U2010083 Molecular Gastronomy

Hakmirzaev Bekhruz, U2010083

Molecular Gastronomy

Short summary

This is all about molecular gastronomy and here is the short story of Grant Achatz about it.
Actually, what does molecular gastronomy mean? Well, Molecular gastronomy, the scientific discipline concerned with the physical and chemical transformations that occur during cooking. The restaurant of Grant Achatz was opened with America's Best Restaurant Award in 2005. After being award, he understood that if someone wants to be a modern chef, they should try to think forward and to use all tools that are available. As well, he explained more clearly how they are more creative than others and how people are willing to sit there with their desires for 4 hours and enjoy.
The main point I liked is that he and his team always connect life events, stories people love with cooking. He has given a better example about the kid’s balloon, like what it is made of. One of their creative works is chocolate that they often make for eaters. He said that when the chocolate is placed on a plate, it can come out or spill out which is worse ever. So, they broke limits, and now, they are making and placing it on the table to eat. With that kind of foods, they want clients that take back, remember their childhood, laugh with dining companions, and have fun.

To conclude, it is like, they do not tire while they are working because of their love for cooking. If I had a chance, I would undoubtedly go to this kind of restaurants and feel its taste, as well, their environment.