[...]my life as a foodie » Molecular Cooking – my new true passion[...]…

I think you should have probably done a little bit of research on this site, read some of my other posts, listen to my podcast, and perhaps look into the elements used to create molecular dishes. You would have found the following true:

1) I’m not a professional chef. I’m an accomplished home cook, doing what I can to share the various styles of cuisine available to my friends and family. I’m very accomplished at some disciplines as well. I can make confit, pickle, cure and smoke, and have a great passion for all things French.

Let me repeat – I AM NOT A PROFESSIONAL CHEF. But if I were, a job at several of the best restaurants in the world (see Alinea, The Fat Duck, El Bulli) would certainly require me to know molecular gastronomy techniques. Perhaps the fact that you don’t know them yourself is what’s getting to you. You’re not alone, however. I know. I’ve talked to many professionals who hate the idea of this style of cooking. They all say the same things. I wonder, however, if they’d reject the idea of working in one of those kitchens, under the direction of Blumenthal, Adria, or Achatz. Somehow, I doubt it.

2) I’m a firm proponent of farmers markets, eating locally and organically. Health issues are a strong foundation of my podcast, and my blog. In fact, I use the freshest ingredients I can get my hands on for every single one of the dishes I make for my family and friends – some of which I grow myself.

3) Molecular cooking involves the use of natural elements – not chemicals. A little research on this may have prevented you from making such radical statements. Seaweed, soy lecithin, various forms of algae, and animal gelatin all play a role in creating molecular dishes.

I certainly hope you put the kind of passion in your cooking as you did in the (not one but) TWO comments you left here. And a bit more research as well.

The TV thing just takes the cake. It’s like someone saying they developed a passion for painting after reading a description about what a painting looked like. It’s kind of weird and irrelevant unless you actually are hooked by SENSORY EXPERIENCE that it’s ALL ABOUT: If you SEE the painting and are taken in by what you see that is at least something legitimate. If it’s a PAINTING and you have no idea what it actually LOOKS LIKE, you aren’t really passionate about THE PAINTING, you are passionate about THE IDEA that you think sounds cute. You essentially say the same thing is the case for you and these novelty food presentation methods. It’s not about the ESSENCE OF THE FOOD, it’s about an idea that you think is cute.

What a deluded waste. Please, come back down to earth and start learning real cooking, and what it’s all about. Again, you’ll be better off for it in the long run, I promise you.

The idea that this is innovative and lofty is the biggest load imaginable. These are many of the same thing that big corporations do to the factory food we buy in the grocery stores. It’s now being done by bored, obnoxious two-bit chefs who don’t understand their valuable art and craft, or appreciate importance of its integrity. It’s obnoxiously pretentious novelty.

Here we’re trying to get people to have an appreciation for GOOD, LOCALLY SOURCED, FRESH ORGANIC food, to elevate the standards of gastronomy in America… And now we have these irresponsible clowns sending the opposing message: “It’s fun and hip to eat food modified with chemical crap!”

Know what? No, it actually isn’t. It’s like a throw-away done for kids to get their attention. Grow up already and become a real professional with some discernment, integrity, taste, and standards.

Nothing is more irritating, because food is not just a luxury–it’s a NECESSITY for people, and its QUALITY is essential for HEALTH. A good APPRECIATION for that quality which is apparent in natural food is a GOOD THING to develop within people., as elevated standards in quality of food lead to healthier people.

Here’s a novel idea: What to dazzle people with fantastic food:? Then actually UNDERGO THE DISCIPLINE OF LEARNING TO COOK FANTASTICALLY, rather than pretending to be some kind of cheesy side-show magician. In the long run, you’ll be better off for it, and so will everyone else.