Modernist cuisine has become more popular each year among serious foodies.  Intrigued myself, I’ve been researching modernist cuisine this year.  Modernist cuisine is a specialty of food science that examines the physical and chemical changes of ingredients that occur in cooking.  Some chefs also call it multi-sensory cooking, molecular gastronomy or culinary physics.

Here’s my latest modern creations that perhaps you may be interested I prepare for your next event, if so inclined.

Turkish Bruschetta
(Eggplant puree and carrot pearls on a toasted baguette)

Russian Beet Salad
(Roasted beet and prune puree, cucumber and herb coulis and roasted tomato puree)

Cuban Lobster Bouillabaisse Deconstructed
(Lobster, saffron broth, pickled cucumber, butternut squash and fresh jalapeno)

Northern Italian Roast Duck
(Seared duck breast, tomato-ginger agrodolce, fennel-apple puree, chanterelle mushrooms and gremolata)

Belgian Bacon Pudding
(Bacon-porcini pudding, walnut financier cake and spiced dried fruit compote)

The post Five New Modernist Cuisine Items appeared first on European Personal Chef, Inc..

I want to make my platform (blog, social media, newsletter) content to be better and more relevant to your needs and interests.  To do that, I need to know more about you.  As a result, I’ve created my 2015 Customer & Reader Survey.

Feedback

Would you take a few minutes please to fill out the brief survey?  By doing so, you’ll ultimately be helping yourself.  Why?  Because you’ll be helping me make my content even more interesting and relevant to you.

The survey is less than 10 questions and almost all multiple-choice so it’s easy to fill out.  The survey will take less than five minutes of your time.

Thanks in advance for your help.

Yep, I’m happy to help. Take me to the survey!

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