Gastronomy is a gentle way for cultures to be united. To embrace ingredients, aromas, flavors and imprinted childhood memories. It overcomes the language barrier, empowers friendships among civilized people and warms the heart.
As with many forms of arts, gastronomy never ceased to evolve. In fact, good food became identical to life’s few and utterly true pleasures.
Modern techniques such as sous vide, spherification, emulsion, gels and gelling, foams and foaming as well as freezing took their rightful place in many esteemed hotels and restaurants in the world paving the way to the future.
At the end of the day however, either an ordinary man or a Chef share something in common. A simple yet well-cooked meal.
Chefs Stories
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