Hong Kong is widely recognised as the region's culinary capital and boasts an impressive constellation of innovative chefs, but there are always new ways to learn more about the gastronomic landscape.
This is one of the aims of making 'Exploring Food Science', by the Disciples Escoffier Hong Kong chapter, part of Restaurant and Bar Hong Kong 2010.
'Disciples Escoffier Hong Kong chapter, one of the largest and most renowned gastronomical associations in the world, which includes a select group of the world's leading chefs living and working in Hong Kong, will showcase why a keen understanding of the chemistry behind cooking is essential,' says Stuart Bailey, general manager of Diversified Events Hong Kong, organiser of Restaurant and Bar Hong Kong 2010. 'Even the most experienced chefs and cooks will be surprised at what they can learn about the most basic ingredients.'
As part of the programme, Disciples Escoffier, which was set up in France in 1954 to celebrate and respect food culture and honour the craft of legendary chef-restaurateur-author Auguste Escoffier, will explain and explore the physical and chemical processes that occur while cooking. This practice is known as molecular gastronomy.
Under the direction of Disciples Escoffier president Jaakko Sorsa, who is the chef at FINDS restaurant, and secretary general Oyvind Naesheim of Nobu, professional chefs will look closely at the scientific process involved in cooking. For instance, what happens when breaking an egg, or an insight to roasted meat and exploring taste.