created over 4 years ago | Tagged:
MadridLab “I’m not hard to please, I’m content with the very best” Fernand Point
Long cooked, short temp octopus, fused with Transglutaminase and dipped into a orange saffron Kappa
In what other job in the world can you spend the day testing Haribo mixed gummies and not get into trouble?? I often take my job for granted and still complain about the small things (which is human nature I guess) but I really do stop and think sometimes how good I have it. Let me list a few benefits of my job; No services (which is both positive and negative), I can take a break from managing large brigades of Chefs (in my other previous restaurants in 4 other countries) and think for 1 person, NO WAITERS OR HOTEL POLITICS!, everything is about the food and how to understand it better, Etc.
So today I spent the whole day on Haribos, although I did not finish anything to use them in, I did discover some very interesting techniques in Crystallization, wrapping, stabilizing and my favorite “Gummy bear candy floss”. Plenty more work to be done on this topic, but enough for today as my teeth hurt!
Peter Barham is 1 of 3 food scientists in the world majorly responsible for bringing “Molecular Gastronomy” (or as we like to call it these days “Progressive cuisine”) into the main stream, the other 2 are Harold McGee and Hervè This.