RIGHT now, I am doing the reverse of molecular gastronomy. I'm WORKING with scientists to find INGREDIENTS and PRODUCE that are proven to be good for you.

Author - Joel Robuchon

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RIGHT now I am doing the reverse of molecular gastronomy. Im WORKING with scientists to find INGREDIENTS and PRODUCE that are proven to be good for you.
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As a CHEF, you need to respect your guests and their NEEDS. If they DECIDE that they want to eat CERTAIN things and not eat OTHERS, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

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