Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. I had…
It’s soon time for the third edition of The Flemish Primitives and registration has now opened. The Flemish Primitives wants to challenge Belgian gastronomy and bring together chefs from all over the world to meet and exchange ideas built on…
Jean Yves Wilmot explains his tomato gels to Gene Bervoets Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that…
Crycotuv – a combined vacuum chamber and super fast freezer with internal spray nozzle. If I were to name a topic for this year’s Flemish Primitives event I guess gadgets would be it. I’ve already covered the high pressure processing…
Bernard Lahousse, project manager of The Flemish Primitives. I’ve written a couple of posts about The Flemish Primitives 2010 event (and there are more to come), but I also wanted to do an interview with Bernard Lahousse, the project manager…
Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter. As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had…
Shellfish after treatment for 2 min @ 6000 bar. Fresh, juicy and tasty! The available litterature in English (including blogs) on popular food science focuses mainly on Western cooking, although the academic litterature on Asian foods is catching up quickly.…
Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…
