Molecular cuisine is trendy, so she died for real creators. "Cooking Note to Note" (See previous posts) is much better, and I needed it for décarcasse as molecular gastronomy was introduced 20 years ago.
We're at:
1. I proposed the idea in 1994
2. I withdrew the idea in 1999
3. I reintroduced the idea in 2005
4. I was pleased that Pierre Gagnaire is the first to make a completely flat note for note in 2008, Hong Kong
5. Since then I talk to my 250 conferences annually, worldwide
6. Hubert Maetz and Aline Kuentz showed a great achievement in May 2010 during the Franco-German Symposium Japanese Alumni JSTS
7. Professors of the School of Cordon Bleu Paris have made a remarkable meal-note in 2010 (October)
8. Jean-Pierre Biffi and his team are Potel et Chabot meal-note to launch the International Year of Chemistry January 26, 2011.
Note that if you are a professional chef and want to experiment, I will help you!
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