A big focus at this year’s Western Foodservice & Hospitality Expo , which took place at the Anaheim Convention Center this past weekend, was Molecular Gastronomy . To those unfamiliar, the process of such a thing derives from many chefs with a desire to push cuisine beyond it’s physical limits. By adding principles of Science and mixing it with everyday ingredients, new compounds, textures, and forms are created. While many chefs prefer traditional techniques, others claim that it may be the way of the future. Personally, Im for traditional. This was touched upon in a panel feauturing some of the top creative minds in the food industry discussing how the field is changing from the once preferred fine dining atmosphere to the now youthful, fun, & casual environment.
On the show floor, out of all the usual kitchen appliances and fun little goodies, the one that stood out to me was the costly but beautiful meat slicer in bold red by Berkel .
This post is filed under architecture/interiors because as it applies to me professionally, food service falls under design.
Alvin
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