Behind the Line
Topic: State of the Industry/Trends
Molecular/Farm-to-Table
Do you secretly wish the farm-to-table hysteria would just go away, since everyone should use fresh food anyway?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Yes and no. If not everyone is using farm fresh food, I'd rather my guests know that I'm one who does. So in that sense, I'll fly the farm-to-table banner as high as it'll go.
Now if we could g...
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How has the trend toward sustainability influenced your menus?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
We've been open for 12 years and have been sustainably focused ever since. So I think in that sense, it's just something we've always done, so we haven't been influenced by a "trend." To exaggerate...
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One of the most prominent ingredients used in molecular gastronomy is liquid nitrogen. Have you used this? If so, for what? If not, would you consider using it?
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
I used it in a science class in high school once. It was cool. I like what chefs do with it though. Very creative stuff.
Ever serve a dinner on a farm? Which one and what'd you think of the experience?
- Jonathon Sawyer
- Executive Chef/Owner
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Yes, Outstanding in the Field is one of our favorite events each year. Last
year we held the dinner at Thaxton's organic garlic farm, when my
chef/partner Brian Goodman will host again this year. I...
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When does molecular gastronomy work and when does it #FAIL?
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
It works when there is a very solid grasp on the technique its mimicing or end result that would be achieved without a more modern technique. It's so important for a cook to know how a piece of me...
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How often do you visit farms? What do you try to get out of each experience?
- Jennifer Plank
- Toast
- Cleveland, Ohio
As often as possible. In the season we go once a week... And we try and go to chefs garden once a month just as a little retreat to clear our heads and enjoy the beautiful produce surrounding us.
How immersed are you in molecular gastronomy? What do you feel are its lasting impacts on cooking?
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
Mike and I truly believe in quality of ingredients, but as cooks and restauranteurs, fundemental technique and execution are also very important to us. As we're able to increase the knowledge of o...
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Just how molecular should gastronomy get?
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
As far as the chef can and still produce deliciousness and engage his customers. The better understanding of the science behind the product and the cooking that we have as cooks the better and mor...
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If applicable, did you specifically seek out a kitchen that shuns technology? Why?
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
Who doesn't love BBQ? I love it, and whether or not it's specific, it shuns technology. Science can be utilized and I'm looking forward to the BBQ section in Modernist cuisine to see how adaptabl...
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