molecular gastronomy

MOLECULAR MOLECULAR GASTRONOMYGASTRONOMY

@ The Fat Duck

METHODOLOGYMETHODOLOGY

Research Media: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:Research Instrument: structured questions were asked and the available figures were compared to conclude the overall research work.

Data Collection: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 MagazineGourmet Magazine, US, etc…

METHODOLOGYMETHODOLOGY

Data Analysis: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 ?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 DEFINITION OF MOLECULAR GASTRONOMYOF 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.

http://www.doubletongued.org/index.php/dictionary/molecular_gastronomy/

HISTORIC BACKGROUNDHISTORIC BACKGROUND OF OF MOLECULAR GASTRONOMYMOLECULAR GASTRONOMY

The term was invented by the Hungarian physicist The term was invented by the Hungarian physicist Nicholas Kurti in a 1969 presentation to the Royal Nicholas Kurti in a 1969 presentation to the Royal Institution called "The Physicist in the kitchen", and Institution called "The Physicist in the kitchen", and popularized by his collaborator the French scientist popularized by his collaborator the French scientist Hervé Hervé

The fundamental objectives wereThe fundamental objectives were₪ Investigating culinary and gastronomical proverbs, Investigating culinary and gastronomical proverbs,

sayings, old wives tales sayings, old wives tales ₪ Exploring the recipes Exploring the recipes ₪ Introducing new tools, ingredients and methods into Introducing new tools, ingredients and methods into

the kitchen the kitchen ₪ Inventing new dishes Inventing new dishes ₪ Using molecular gastronomy to help the general Using molecular gastronomy to help the general

public understand the contribution of science to public understand the contribution of science to society society

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.

HISTORIC BACKGROUNDHISTORIC BACKGROUND OF OF MOLECULAR GASTRONOMYMOLECULAR GASTRONOMY

SCOPE IN INDIASCOPE IN INDIAOF MOLECULAR GASTRONOMYOF 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

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


Traditional 65%Modern

22%

Fusion13%

Q1. What kind of food do you want to eat?

Traditional 65% Modern 22% Fusion 13%

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

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:Que: What cuisine is served in India?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.)

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 MAKERSNAME MAKERS BEHIND MOLECULAR GASTRONOMYBEHIND MOLECULAR GASTRONOMY

HESTONHESTON BLUMENTHALBLUMENTHALowner The Fat Duckowner The Fat Duck

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

Finally, in 1995, aged 29, he opened Finally, in 1995, aged 29, he opened The Fat Duck in Bray and world spread The Fat Duck in Bray and world spread fast. The Good Food Guide awards 9 fast. The Good Food Guide awards 9 points (out of a possible 10)points (out of a possible 10)

First winner of the First winner of the new "Chef of the new "Chef of the Year" award in the Year" award in the 2001 Good Food 2001 Good Food GuideGuide


• His combinations are legendaryHis combinations are legendary• His recipes can be seen His recipes can be seen

regularly in the Guardian on regularly in the Guardian on Saturdays. Saturdays.

• His various books have already His various books have already been publishedbeen published

• He has finished filming his own He has finished filming his own 6 X 30-minute TV series Kitchen 6 X 30-minute TV series Kitchen Chemistry.Chemistry.

• He has been profiled by a He has been profiled by a number of publications number of publications including Caterer & Hotelkeeper including Caterer & Hotelkeeper and The Independent and The Independent

• He has also appeared on the He has also appeared on the new BBC show Ever Wondered.new BBC show Ever Wondered.


FERRAN ADRIAchef 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”


ANTHONY FLINN 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 FIGURESSUCCESS FIGURES ACHIEVEDACHIEVED

Top ten restaurants of the world -2004

1. French Laundry, Yountville, CA, USA 2. The Fat Duck, Bray, Berkshire, UK 3. El Bulli, Montjoi, Spain 4. L'Atelier de Joel Robuchon, Paris 5. Pierre Gagnaire, Rue Balzac, Paris 6. Guy Savoy, Rue Troyon, Paris 7. Nobu, Park Lane, London 8. Gordon Ramsay, Royal Hospital Road, London 9. Michel Bras, Laguiole, France 10. Louis XV, Monaco

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

SUCCESS FIGURESSUCCESS FIGURES ACHIEVEDACHIEVED

ANALYSING SUCCESSANALYSING SUCCESS ACHIEVEDACHIEVED

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

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.

ANALYSING SUCCESSANALYSING SUCCESS ACHIEVEDACHIEVED

0

5

10

15

20 UK

France

USA

Spain

Australia

Germany

Italy

India

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

BUKHARA was the only Indian restaurant, who was BUKHARA was the only Indian restaurant, who was listed at the 36listed at the 36thth position in the year 2004. position in the year 2004.

ANALYSATIONANALYSATION OF QUESTIONNAIREOF QUESTIONNAIRE

The following results were finalized as per the responses received on 200 Consumer Feedback Form, picked

randomly

Q1) The food was …Q1) The food was … UniqueUnique CommonCommon ExceptionalExceptional Not up to the markNot up to the mark

The exceptional and unique character of the restaurant’s The exceptional and unique character of the restaurant’s food was liked and appreciated by 75% of the diners.food was liked and appreciated by 75% of the diners.

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

Starter, 20%

Main Course, 32%Dessert, 28%

Accompaniment, 20%

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

Unconventional, 64%

Yummy, 28%

Tasteless, 2%

Out of reach, 6%

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

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

Q.4) Price you have paid for the food is …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 Pricing is the one field required to look upon as the percentage of reasonable voters are expectedly less. No percentage of reasonable voters are expectedly less. No doubt food requires serious effort and attention, but still doubt food requires serious effort and attention, but still selling price per menu is quiet expensive.selling price per menu is quiet expensive.

Q.5) The presentation of Q.5) The presentation of the food was …the food was … CreativeCreative 56%56% AttractiveAttractive 42%42% UselessUseless 2%2%

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

0%

10%

20%

30%

40%

50%

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

Q.6) Dining out experience Q.6) Dining out experience at fat duck was …at fat duck was … MemorableMemorable 60%60% UnusualUnusual 39%39% BoringBoring 1%1%

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

DEVELOPMENT & TECHNIQUESDEVELOPMENT & TECHNIQUESUSED IN MOLECULAR GASTRONOMYUSED 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 earsListen, 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 DUCKTHE FAT DUCK

THE FAT DUCKTHE 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.ukhttp://www.fatduck.co.uk

THANK YOUTHANK YOU

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RAHUL NAVETRAHUL NAVETTHIRD YEARTHIRD YEAR

DELHI INSTITUTE OF HOTEL MANAGEMENT DELHI INSTITUTE OF HOTEL MANAGEMENT

& CATERING TECHNOLOGY& CATERING TECHNOLOGY

molecular gastronomy

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