Molecular Gastronomy

MOL EC ULA R GA STR ONOM Y @ The Fat Duck

METHODOLOGY Research Media: personal interview focused to generate required information from the chefs and related articles issued in the various magazines and newspapers all over the world. Research Instrument: structured questions were asked and the available figures were compared to conclude the overall research work. Data Collection: The report analyses the data given in various magazines and on Internet, about the restaurants from all over world about their cuisines. The various magazines concerned are: Newsweek, Restaurant Magazine Gourmet Magazine, US, etc…

METHODOLOGY Data Analysis: The research work was not merely to give inputs on the observations but also to compare the data collected from various newspapers and magazines, to bring out the similarities and to figure out the vast dominance of the British culture over the globe. Also, I am very obliged to thank Mr. Atul Joshi, junior chef to Mr. Heston Blumenthal at the Fat Duck itself, who provided me the guidance and required material from his working experience of last 5 years.

WHY THIS PROJECT ? ? To conduct a comprehensive study on the concept of molecular gastronomy ? To see how the concept of molecular gastronomy has been implemented and adopted so far. ? Who are people associated behind the hard working, required do develop the new concepts in molecular gastronomy ? To analyze the success figures achieved by the top restaurants of the world ? To see what could be the future picture of the food industry

DEFINITION

OF MOLECULAR GASTRONOMY “Molecular” relates to simple or basic structure or form while “gastronomy” is the art of fine dining; the science of gourmet food and drink. Thus Molecular Gastronomy together is the application

of science to the basic cooking and traditional methods. molecular gastronomy (in cooking), the study and application of chemistry, physics, and other scientific principles on its processes, preparation, and materials.

HISTORIC BACKGROUND OF MOLECULAR GASTRONOMY The term was invented by the Hungarian physicist Nicholas Kurti in a 1969 presentation to the Royal Institution called "The Physicist in the kitchen", and popularized by his collaborator the French scientist Hervé The fundamental objectives were ₪ Investigating culinary and gastronomical proverbs, sayings, old wives tales ₪ Exploring the recipes ₪ Introducing new tools, ingredients and methods into the kitchen ₪ Inventing new dishes ₪ Using molecular gastronomy to help the general public understand the contribution of science to society

HISTORIC BACKGROUND OF MOLECULAR GASTRONOMY

In popular greek culture, molecular gastronomy has become a merging scientific tools and techniques with culinary arts. For example utilizing tools such as centrifuges, liquid nitrogen, microscopes or lasers in the preparation of food items. Molecular gastronomy has manifested itself in the modern restaurant trade in three ways. ₣ First, it has led to a better understanding of why traditional approaches to cooking work (or do not). For example, science has led to an improved understanding of how to make a perfect soufflé. ₣ Second, it has led to novel pairings of foods, such as white chocolate and caviar. The Fat Duck has used the discovery of unusual combinations of ingredients to earn three Michelin stars, one of only two British restaurants that have received this honor. ₣ Third, it has led to novel methods of food preparation.

SCOPE IN INDIA

OF MOLECULAR GASTRONOMY Though the concept of Molecular Gastronomy is more than 40 years old, but still it is new terminology in India as far as its application is concerned. The major reasons that affect India, as a whole, to emerge distinctively in the global market are: ₪ Lack of experimentation ₪ Vast stretchable culinary background and ₪ Breakdown of cuisine on the regional perspective ₪ Consumer’s status

SCOPE IN INDIA

OF MOLECULAR GASTRONOMY Q1. What kind of food do you want to eat?  Traditional  Modern  Fusion

65% 22% 13%

Fusion 13%

Modern 22%

Traditional 65%

To find what Indians prefers to eat, the following question was taken for a survey:

The overall response to the above question clearly states that only 13 out of every 100 Indian are ready to spend on Fusion food.

SCOPE IN INDIA

OF MOLECULAR GASTRONOMY Moreover, to find out overall scenario of the food served in India, the following question was surveyed covering various organizations like restaurants, hotels, motels, etc. Que: What cuisine is served in India?  Indian 66%  Traditional 22%  International 22% The outcome was very factual which clearly states that the upgraded modern form of food is limited up to the certain places only i.e. maximum in five stars (which are not widely spread.)

SCOPE IN INDIA

OF MOLECULAR GASTRONOMY Conclusion: The above analysis clearly states that it is the perspective of the consumer which is abiding the market to change its traditional look and shift towards the prevailing international standards. As a result of this backwardness, Indian restaurants stands nowhere, in the world’s best restaurant list. Thus, now time has come to work out of traditions and to break the bars by developing something new and unheard, of which, India is certainly capable of and equipped with.

NAME MAKERS

BEHIND MOLECULAR GASTRONOMY HESTON BLUMENTHAL owner The Fat Duck

Self taught chef His passion for food was kindled at the age of 10. As a young adult he spent his holidays on gastronomic pilgrimages to France and his nights were dedicated to his twin obsessions, kick boxing and cooking.

First winner of the new "Chef of the Finally, in 1995, aged 29, he opened The Fat Duck in Bray and world spread Year" award in the 2001 Good Food fast. The Good Food Guide awards 9 Guide points (out of a possible 10)

NAME MAKERS

BEHIND MOLECULAR GASTRONOMY • • • • •

•

His combinations are legendary His recipes can be seen regularly in the Guardian on Saturdays. His various books have already been published He has finished filming his own 6 X 30-minute TV series Kitchen Chemistry. He has been profiled by a number of publications including Caterer & Hotelkeeper and The Independent He has also appeared on the new BBC show Ever Wondered.

NAME MAKERS

BEHIND MOLECULAR GASTRONOMY FERRAN ADRIA chef EL BULLI

Adria spends 6 months of every year experimenting and creating a sumptuous menu for the following year. The phones lines are open for booking only for one day and by the end of the day every seat is booked up for full 6 months. described as “the best cook on the planet”

NAME MAKERS

BEHIND MOLECULAR GASTRONOMY ANTHONY FLINN Was first student of Adria at El Bulli for 2 years. He now commands the utmost respect from the world’s greatest chefs and critics for his imaginative, experimental and delectable menu. Dr. PETER BRAHAM –physicist, University of Bristol TONY BLAKE –VP food science & tech, Geneva TONY TAYLOR –professor, university of Nottingham Dr. CHARLES SPENCE –lecturer, Oxford University

SUCCESS FIGURES ACHIEVED Top ten restaurants of the world -2004 • • • • • • • • • •

French Laundry, Yountville, CA, USA The Fat Duck, Bray, Berkshire, UK El Bulli, Montjoi, Spain L'Atelier de Joel Robuchon, Paris Pierre Gagnaire, Rue Balzac, Paris Guy Savoy, Rue Troyon, Paris Nobu, Park Lane, London Gordon Ramsay, Royal Hospital Road, London Michel Bras, Laguiole, France Louis XV, Monaco

SUCCESS FIGURES ACHIEVED Top 10 restaurants of the world -2005 • • • • • • • • • •

The Fat Duck, Bray, Berkshire, Britain El Bulli, Montjoi, Spain French Laundry, California Tetsuya’s, Sydney, Australia Gordon Ramsay, London, Britain Pierre Gagnaire, Paris, France Per Se, New York, New York Tom Aikens, London, Britain Jean Georges, New York, New York St John, London, Britain

ANALYSING SUCCESS ACHIEVED On being asked, maximum diners all over the world prefers the quality and fusion character of the food and for that they are ready to pay heavily too.

The average menu cost of the top restaurants of the world comes around 300$.

ANALYSING SUCCESS ACHIEVED BUKHARA was the only Indian restaurant, who was listed at the 36th position in the year 2004. 20 15 10 5

UK France USA Spain Australia Germ any Italy

0

India

On looking at the long list of top 50 restaurants of the world in the year 2005. The list is clearly dominated by the Britain where the practicing of molecular gastronomy is at its peak.

Asia, even as a continent was no where in the picture as there is hardly any Asian country in the long list.

ANALYSATION OF QUESTIONNAIRE The following results were finalized as per the responses received on 200 Consumer Feedback Form, picked randomly Q1) The food was …  Unique  Common  Exceptional  Not up to the mark The exceptional and unique character of the restaurant’s food was liked and appreciated by 75% of the diners.

Q.2) The most best part of the food was…  Main course 20%  Starters 32%  Dessert 28%  Accompaniments 20% Accom panim ent, 20%

Dessert, 28%

Starter, 20%

Main Course, 32%

Anything awarded with the “best” needs to be best in every fine detail. Every part of the meal was enjoyed by the guest, is being proved here

Q.3) Egg and bacon ice cream sounds …  Unconventional 64%  Yummy 28%  Tasteless 2%  Out of socks 6% Out of reach, 6% Tasteless, 2%

Yum m y, 28%

Unconventional, 64%

The thing which is unconventional, could do wonders. The response for most popular item of fat duck states that new experiments are warmly welcomed throughout the world.

Q.4) Price you have paid for the food is …  Reasonable 36%  Enough 52%  Too much 12%

Pricing is the one field required to look upon as the percentage of reasonable voters are expectedly less. No doubt food requires serious effort and attention, but still selling price per menu is quiet expensive.

Q.5) The presentation of the food was …  Creative 56%  Attractive 42%  Useless 2%

50% 40% 30% 20% 10% 0%

Q.6) The items in the menu force you to …  Eat again and again 50%  Eat at least once 42%  Not to eat them 8%

Any food before consumption is judged by the eyes, and this is the reason modern food is gaining popularity day by day and thus 50% of the diners are willing to eat the same food repeatedly.

Q.6) Dining out experience at fat duck was …  Memorable 60%  Unusual 39%  Boring 1%

This question clears the people’s personal view about The Fat Duck. According to majority of the people, the dinning experience at The Fat Duck was memorable for them and almost every diner feels that the food of the restaurant is really unusual and out of trends.

DEVELOPMENT & TECHNIQUES

USED IN MOLECULAR GASTRONOMY Que: What causes a wide range of likes and dislikes when it comes to the food that we put in our mouths? This whole subject is incredibly complex, possibly the most complex of all processes performed by the human body and it starts in the womb; It has been shown that flavour can be passed from mother to baby through the amniotic fluid as early as 11 weeks (six months before birth); By the time that we are born into the world, we have already experienced many of the flavour from our mothers diet. The process of taste aroma and flavour perception is being researched around the world.

Listen, this food is music to your ears

“In coming years, you will probably be hearing the sound of yourself eating” -HESTON BLUMENTHAL

Chef –owner Heston Blumenthal believes that we savor with our ears and sound is the neglected part of the dinning. A sound system is installed at THE FAT DUCK that will let diners hear themselves eat. “If you bite into an apple or a carrot, you want to hear the crunch. It goes very deep within us and is something we have perhaps forgotten over the years.”

THE FAT DUCK

THE FAT DUCK Bray, Berkshire, Britain

It is a three Michelin star restaurant situated in Bray, Berkshire in Britain. Run by chef Heston Blumenthal since it opened in 1995, it already has three Michelin stars under its belt. The food is here is unlike anything you are likely to have tasted before. Chef Heston Blumenthal –regarded as second to god in the culinary cosmos The spectacular eight-course tasting menu costs $225. http://www.fatduck.co.uk

by

RAHUL NAVET THIRD YEAR DELHI INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

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