Someone asked us to write a few words about our food philosophy. It was an exercise that caused us to think about our recent work in the kitchen and in the dining room. The following passage is what we came up with. Just thought we'd share it with you.
Our personal philosophy demands that everything on a plate should be both edible and beautiful. Gone are the days of colorful garnishes that serve no purpose. Science has allowed us the luxury of precision cooking at a level that could not have been imagined fifty years ago. There are many missteps along the path to discovery, kitchens where beauty is revered above flavor or where speed is revered above all. We are in the process of finding a balance between the beauty of the of the food, the science that makes technology possible and the nurturing instinct that drives us all to cook.
Many would say that cooking is not art or science but a craft. It is a profession that is learned through experience. There is beauty to be found in every aspect of the cooking process. A drop of water sizzling on a hot pan has as much grace as a gorgeously roasted piece of fish with it’s crisp delicate skin and moist tender flesh.
The creation of a dish for the dining room is a compendium of many elements. There are vegetables, proteins, sauces, and condiments with the very plate itself forming a canvas for the final presentation. In these modern times, the array of shapes and materials used to create this backdrop is astonishing as chefs go to ever increasing lengths to woo the eye along with the palate.
Beyond the china are the techniques used to enhance the food. Terms like molecular gastronomy, sous vide cookery, enzymes and food gums have now become commonplace in contemporary kitchens. Cooks are using the available science—from all industries-- to create new techniques for better cooking and eye-catching presentations. The very best have found ways to marry the two into a harmonious end product.
