Martin Kouprie, my chef sprocket hubby, spent time yesterday with molecular gastronomy guru Ferran Adria. In the morning they hung out at The Cookbook Store together while Feran signed copies of his book for an event held last night at the University of Toronto to promote Feran’s new book: A Day in the Life of El Bulli. Although Martin’s cooking is anything but high tech (he likes to say that he could have cooked as well in 1928 with the equipment and ingredients that were commonly available then as he does in his fancy schmancy restaurant kitchen) yet he found himself agreeing with Ferran Adria when he said “cooks need to learn how to taste before they learn how to cook.” I have to say that I agree as well. People with well developed palates know what will delight your taste buds. And, once you have that skill, it doesn’t matter if your tools are high tech or low tech. Great tasting ice cream can be made in a salt packed, hand turned ice cream maker or by using a canister of liquid nitrogen but only if the flavours are combined skillfully in the first place.
Hanging out with Ferran Adria