Gastronomic meeting with molecules

The father of molecular gastronomy – Herve This – visited Aarhus in the last week of April. On Monday 28 April, he held a workshop for a number of Jutland’s best chefs.

2014.04.29 | Anne-Mette Siem

A number of Jutland’s best chefs had their usual ability challenged when they clashed at a workshop with Frenchman Herve This – one of the fathers of molecular gastronomy. Each chef was assisted by a PhD student from the Department of Chemistry, Aarhus University. The challenge was to produce food exclusively with the help of chemicals. In other words, no meat, fish or vegetables. The workshop was an interesting meeting between gastronomy and molecules, and a number of wonderful dishes were created.

See what happens when chefs and chemists get together (text in Danish only):

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