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level); childhood favorites strong, especially “nostalgia” desserts like tapioca pudding (who’da thunk?); and more consumer choices -- as in the old diner days when a protein came with your two choices of starch and vegetable. Stated another way, the chef cedes control of meal to the customer. (#2) “Molecular Gastronomy” -- On the other hand, a natural products growing number of chefs are dazzling palates by rearranging molecules – converting cantaloupe into caviar, serving shrimp cocktail vapors, beguiling you with free-dried foie gras shavings. natural products It’s Harry Potter meets ET! A chef in natural products Boston analyses food with an infrared spectrometer nuclear magnetic resonance normally used by physicists. Liquid hydrogen vats are migrating from dermatologists’ offices to restaurant kitchens so hot things can be encased in cold shells. And you’d be amazed at what they’re doing with seaweed. It’s gone this far: New York chef David Burke is selling flavors in spray cans for home use, so now you can spritz chocolate flavor onto fresh fruit or goose up your pizza with tomato-basil spray.
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