Back To Basics

13 Dec 2006

After four years of discussion, three major international chefs — Ferran Adrià of the El Bulli restaurant near Las Roses in near Barcelona, Heston Blumenthal of the Fat Duck in Bray, near London, and Thomas Keller of Per Se in New York City and The French Laundry in California — have drawn up a two-page ‘Statement on the “New Cookery”’.

The three chefs, who boast as many as 12 Michelin stars among them, were assisted in their task by the food writer Harold McGee, whose On Food and Cooking: The Science and Lore of the Kitchen (1984) ushered in the culinary trend generally referred to as ‘molecular gastronomy’.

The new statement, a sort of international agenda for great cooking, eschews technical wizardry in favor of a return to food itself, clarifying in four concise points the chefs’ interpretation of traditional principles.

To read the full Statement click here.


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