A mix of modern and traditional equipment helps chefs create
By Kathryn Kjarsgaard
Just like the wide variety of restaurants, what chefs consider contemporary cooking technique comes in many forms. From immersion circulators to high-tech blenders to cotton candy machines, cutting- edge chefs and mixologists are using a number of novel, as well as traditional, tools to create the latest in contemporary food and drink.
“We try to incorporate both classical and modern techniques of cookery
into our dishes,” says Elgin Espiritu, sous chef at Orson in San Francisco.
“The idea is to create dishes that are familiar and approachable, but
we also want to redesign the components. We use both modern and
traditional tools, and try taking the best from both.”
Left: At Ventana, Joseph Conrad uses an immersion circulator for sous
vide cooking and an immersion blender for making foams and airs. Here,
he menues grilled octopus with cannellini beans, chorizo, saffron aïoli and
parsley pesto. Center: The PolyScience immersion circulator precisely
controls temperature to ¹⁄10ºF. Right: Seared scallop on blue potato and
corn salad with corn foam is crafted at Devereaux’s.
Table 301 Restaurant Group