new science and chemistry chefs?
Hi--I'm looking to tie an idea together, and I'm hoping you guys can help me. I've heard things on the radio, seen articles, etc. about a whole new breed and trend of chefs creating new foods, textures, tastes, etc. through working with food on a molecular level, or using more traditional scientific methods to do things. Of course, now that I'm trying to explain this to someone, I can't find anything to help me explain it. Can anyone point me to some good examples--video, web articles, photos, that sort of thing?