by Dr. Hevré This at the Hospitality Industry Training and Development Center

by Andreas Muller

In collaboration with the Consulate General of France in Hong Kong & Macau, the Hospitality Industry Training and Development Centre welcomed French Physical Chemist Dr. Hevré This as Guest Lecturer to a Seminar on “Molecular Gastronomy” to Trainees of HITDC and CCTI, as well as Professional Chefs and Individual Members of the Hospitality Industry throughout Hong Kong.

Dr. Hevré This, French Physical Chemist coined in 1988 together with Hungarian Physicist Nicolas Kurti the term “Molecular and Physical Gastronomy”, which after the death of Nicolas Kurti in 1998 was shorten to “Molecular Gastronomy”.

Dr. Hevré This passionately explained to over 120 audiences that ‘Molecular Gastronomy” was never intended to be called “Molecular Cooking”. The objectives of “Molecular Gastronomy” are defined as identifying the mechanism of culinary transformation process from a chemical and physical point of view mainly in three areas such as:

·        The social phenomena linked to culinary activity

·        The artistic component of culinary activity

·        The technical component of culinary activity

 

Dr. Hevré This quickly explained and ensured the audiences that he is not a Chef and therefore only concentrates on investigating in:

·        Culinary and gastronomical proverbs, sayings, and old wives' tales

·        Exploring existing recipes

·        Introducing new tools, ingredients and methods into the kitchen

·        Inventing new dishes

·        Using molecular gastronomy to help the general public understand the contribution of science to society

Dr. This strongly identified the 3 major aspect of cooking, namely Love, Art and Techniques which makes it more understandable to apply the knowledge of “Molecular Gastronomy”, as chefs nowadays explore the aspect of artistry and the passion of creating food whiles Scientists are in persuade to find constant answers to the fundamental knowledge of creations.

He emphasizes that the new generation of chefs in today’s society need to be involved and informed on the fundamental objectives of “Molecular Gastronomy”, to work in harmony with Scientists and to understand the aspects of the chemistry changes which occurs during the cooking process and to be open minded on how new cooking methods changes and perhaps improve the results and flavors of food.

Throughout the seminar, Dr. This has shown numerous cooking demonstrations and applications involving the Egg as the centre of all being.

Protein is the existence to all life, and as such, examples during the demonstration included the demonstration on chemical reactions which occur in cooking, heat conduction, convection and transfer, physical aspects of food/liquid interaction when liquid meets food at low temperature, solubility problems, dispersion, texture/flavor relationship and stability of flavors.

Dr. This highlighted his finding of a calculation formula to describe the dispersing of systems involving Gas, Liquids and Solids which are the fundamental basic of applying Molecular Gastronomy. This formula enables one to create, through the 3 phases, an infinite number of possible new dishes.

On the question what lies ahead, Dr. This quickly assured the audience that “Molecular Gastronomy” is history and that “Post-Molecular Gastronomy” are heading into our kitchens.

He pointed out that the term “Molecular Gastronomy” was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine, so called “Molecular Cooking” as adopted by Feran Adrian, Hester Blumenthal and others chefs.

The term “Post-Molecular Gastronomy” or in his words “Note by Note” is the term giving to the applications of applying cooking methods and creating dishes without the use of Solid Components.

His closed friend for many years, renowned French Chef Pierre Gagnaire is working voluntarily with Dr. This in exploring and elaborating possibilities in applying the scientific and chemistry aspects on creating “Post-Molecular Gastronomy” or “Note by Note”.

Overall, all participants found that the 2 hour seminar was of great essential importance to the understanding of the term “Molecular Gastronomy” as Dr. Hevré This has demonstrated, and that the future is in the hands of the new generations of chefs to come.

The Hospitality Industry Training and Development Centre would like to thank Dr. Hevré This for his contribution during this Seminar on the understanding on the fundamental aspects, its appliance and applications on “Molecular Gastronomy” to the Trainees of HITD/CCTI, Professional Chefs and Individual Members of the Hospitality Industry throughout Hong Kong.

Furthermore, the Hospitality Industry Training and Development Centre would like to extend their sincere gratitude to the Consulate General of France in Hong Kong & Macau in organizing and supporting this seminar and their choice in selecting the Hospitality Industry Training and Development Centre as the preferred venue for this event.