We interviewed danny!
Visit the blog: molecular gasyronomy.
Discover danny's favourite recipe: Verrines of salmon and avocado with sauce in their pipettes
"If you understand the language you will understand the cooking. It's almost like going to a different country and knowing the language."
Hello danny, so tell us...
Why did you decide to start a blog?
Well blogging is a great way of educating yourself. Sharing information bout something i enjoy doing and letting people decide for themselves whether my opinions or recipes are to there taste. Reading other blogs gives me a great insight into cuisines from around theworld and how they evolved. I travel a lot and enjoy my food so learning is something I do on a continual basis. Sharing and reading reading blogs from like minded people is fantastic.
How did you start experimenting with molecular gastronomy?
Well I was always enthusiastic about food from an early age.
The way cooking has evolved is molecular cooking over the last 100 years or more. Going into the kitchen taking a group of ingredients and creating something special from nothing giving it a name and maybe creating a signature dish of my own is the ultimate high for any chef.
When molecular gastronomy hit the headlines, everyone was confused about the term. If I asked you "would you eat cod with sodium chloride " your answer would be no . But if I asked you, would you eat cod with salt your answer qould be yes.
So cooking is a language.
If you understand the language you will understand the cooking. Its almost like going to a different country and knowing the language.
Whille working in the 'Durham Ox' in Shrewley Common, I met up with a German chef , Sebastian Krutz and Australian chef Margarette Sirec. They were playing with molecular side of cooking so I joined them, and for the next year we spent endless hours learning and understanding the phenomenon of molecular science. It grew with me from there and is still a significant part of my cooking today.
Have you met any interesting people through your blog or has it brought you to new places?
Everywhere I travel I like to go to these eateries , analyse the menu see whats new and what isn't. I have met numerous chefs, Gordon Ramsey, Kevin Thornton, Heston Blumenthal, and Wylie Dufresne of WD 50 in New York.
What is your secret weapon in the kitchen?
To copy is not to be creative.
I am always willing to push boundaries and experiment with any ingredients.
What dish or menu could you not live without?
For me when I go to Expensive Michelin star Restaurants or Molecular Restaurants the "Menu Prestige" or "Tasting Menu" is a must for any foodie.
What is your earliest memory involving food?
Baking a sponge when i was seven with my mother
What chefs do you admire most and why?
I admire all chefs. Not every chef is going to be a Marco, Ramsay, Keller, or Blumenthal.
But obviously the high achievers and in the world of food pornography the chefs with the mos publicity and tv time will be top of the list.
For me it has to be Marco Pierre White & Gordon Ramsay.
If you could be a contestant or guest on any cooking show, what show would you choose?
Hells Kitchen with either Marco or Gordon.
Which Gourmandize recipe would you recommend?
Something with salmon
Any last words or messages for our readers?
The future of our generation relies solely on what we feed our children.
Thank you danny for answering our questions and see you soon!
Published by Charlotte - 11/06/2014
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