Molecular gastronomy can be described in a myriad of different ways, but the simplest is to say that the resulting dish is what happens when science meets edible ingredients. This subcategory is actually that of food science rather than of cuisine which is why many people dont necessarily understand it.
What is molecular gastronomy in culinary arts?
Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. It is the study of molecules as they relate to the chemical and physical processes of cooking.
Is molecular gastronomy a cuisine?
Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.
Are chefs paid hourly?
A Chef in your area makes on average $16 per hour, or $0.36 (2%) more than the national average hourly salary of $15.15. ranks number 1 out of 50 states nationwide for Chef salaries.
What qualifications do you need to be a Sous Chef?
Useful qualifications include:City & Guilds diplomas in professional cookery.BTEC HND in professional cookery.A foundation degree in culinary arts.Health and safety and food hygiene certificates.