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Interview Gianfranco Chiarini – An Update from a friend

article Street Markets 56

1. Tesi: Dear Gianfranco, we haven’t spoken since a while. Tell me about what happened in the last year and on which projects you are working at the moment

Gianfranco: Well since the last time we spoke we have released the Golden Edition of the New Renaissance of Italian Fusion Cuisine which comprises the best ten recipes of each one of the Jewel Books of the trilogy (Emerald, Pearl and Ruby editions) + 30 brand new recipes. Also we have been immersed in the South American region doing extensive work in Bolivia, Peru, Chile, Brazil and Colombia.

In all these countries, our company Chiarini Culinary Consultants have opened offices and is present in all activities related to the research of new indigenous ingredients and preparations as well as the development and engineering of new fusion menus in these countries. Also our company is consulting exclusive restaurants to bring HACCP and other food manipulating processes up to international standards.


E-Numbers vs. Clean Label – The Food Battle of the 21st Century

Natural CL

Well my dear WGS readers; this is what I can call a real controversy and something that started just few years ago in the UK, nowadays can be seen as a up-growing trend in all Europe and furthermore outside the continent. But before we enter into the complex world of clean label, let’s get out of the way what E-number in reality means.



Emulsification and Foaming

Emulsification and Foaming


As you will see, things start to get a bit complicated. As I always say…to experiment with molecular cuisine you need to be first a full breed chef; otherwise one will be only a kid with a chemistry set.


And you know very well what happens nine times out of ten, when kids play with chemistry set.


Anyways, I am sure you’ll find this article very interesting as Food Engineering and Culinary blends into one. But most are the cases that if you understand these basic concepts you’ll be able to see culinary from a very interesting perspective as you’ll know the why of something happening.


Once you know this you’ll be able to reproduce it or make it happen at your own will. Trust me there is nothing wrong with this knowledge. Just follow the steps and welcome to the intricate world of molecules and engineering contained in food.



Origin and Concepts of Molecular Cuisine

Origin and Concepts of Molecular Cuisine.

Monsieur Herve This.

Let me talk a little about my hero and the real man behind Molecular Gastronomy. Of course we need to understand first the differences between molecular gastronomy and molecular cuisine (as a trend).

As stated by Herve This: "I defined molecular cooking as a culinary trend using ‘new’ tools, ingredients, and methods. Molecular gastronomy is science and science only".

Hervé This (pronounced: [tis]; born 1955 in Suresnes, Hauts-de-Seine) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris (France). His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).

With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. Graduated from École supérieure de physique et de chimie industrielles de la ville de Paris, he obtained a PhD from the University Paris VI, under the title "La gastronomie moléculaire et physique".