awesome...
All respect to Ferran Adria cuz he is the master at what he does...but this via eaterNational is awesome and sums up completely how I feel about 'molecular gastronomy'...
"Those foams, spuming grimly at the side of the plate, the pointless cappucino'd soups, the aforementioned rubbery caviars and foul savoury ice creams, they all lead back to you, Ferran. More bad food has been cooked in your name than any other chef. For a man of your passion and meticulousness, that must be pretty depressing. Maybe that is why you are closing the restaurant and opening a school."
"Those foams, spuming grimly at the side of the plate, the pointless cappucino'd soups, the aforementioned rubbery caviars and foul savoury ice creams, they all lead back to you, Ferran. More bad food has been cooked in your name than any other chef. For a man of your passion and meticulousness, that must be pretty depressing. Maybe that is why you are closing the restaurant and opening a school."
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