So here we are, 20 lucky- ass chefs, stumbling into the epicentre of world cuisine. Let me tell you, and I don't think this will surprise anyone, these people are doing some very, very, very amazing stuff. If you want to play ball on this field you will need a support team like a NASSA launch, and the budget too. Let me throw a few concepts at you:
Ovens that cook at -200 degrees C,
Food cooked at pressures around 6000 bar, thats 6000 atmospheres of pressure, as in 60,000 metres of pressure!
Techno-emotional dining environments
Hydro-Static cooking
Cryocooking
etc etc etc
Today was day one, and as amazing as all the technical aspects are, it was the 'heart' of this showcase that really moved me. This place is an international community for chefs, and all these celebrated chefs are truly magnificent, but they all broke down the barriers and made us feel like we had always been with them, like family. Chefs.
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