Rethinking Old Dishes

Molecular gastronomy has been become more prevalent in the last few years as chef’s like Jose Andres open restaurants that change the way we eat and think of food – including shellfish.  Check out this 60 Minutes segment on chef Jose Andres where he deconstructs clam chowder for Anderson Cooper.  Watching this interview I was struck by the passion Andres has for food and his zest for life – the camera picks up his energy well so I wouldn’t be surprised if we see him becoming part of a reality food show soon.  I hope he opens an outpost in NYC soon (currently he has 8 locations across DC, LA and soon Vegas) because I can’t wait to taste how he will reinvent the way shellfish is prepared and served.

Watch the full Jose Andres segment in it’s entirety or fast forward to 4:50 for a background on molecular gastronomy and the chowder (you’ll still have to go through a commercial or two).