|
Chef Richard Blais, Element Gastro Lounge + Food Lab |
|
|
|
|
Wednesday, 05 September 2007 |
Chef Richard Blais, along with two other chefs from Element Gastro Lounge + Food Lab (Chef Danni Friedman and Chef Jef Bright) were at the radio station (Radiosandysprings.com) for an interview on Aug. 30, 2007. We talked about molecular gastronomy, which is a very imprecise way of describing the style of cooking that all three do.
website for the restaurant: http://www.elementmidtown.com/
Call for reservations: 404-745-3001
address: 1051 W. Peachtree, Atlanta, GA 30309 on the Corner of W. Peachtree and 11th street in midtown.
Molecular gastronomy is a name for a scientific approach to cooking. Some of the pioneers in the field are Harve This, a French food scientist, as well as American Harold McGee, who with his book, On Food and Cooking: the science and lore of the kitchen, started Americans really looking at why things worked or didn't work in the kitchen.
There are 12 people working in the kitchen at Element Gastro Lounge at any time. The rest of the chefs are. Chef Jeff Sigler, Chef Mark Nannci, and Chef Billy Cole who cooks vegan specialities. Chef Blais became interested in food from an early age when he actually was the fish fillet sandwich maker at McDonalds. He has gone on to study food in a more formal way and has had many successes, including working with Chef Thomas Keller, Chef Daniel Boulud and Chef de partie at the French Laundry in Napa Valley. He also worked as executive chef at Fishbone in Atlanta, and in 2005 was the recipient of Gayot Guides Top Five Rising chef's of 2005.
When you arrive at The Element Gastro Lounge you receive small gifts of food to taste. Some will look like you expect, others may not. The whole group of chefs, with Chef Blais as the leader, works at creating food with a Southern flavor using local ingredients whenever possible. Molecular gastronomy is known for the use of unusual tools in the preparation of food and not the usual presentation. You might find Pulled duck Bar B Q with coleslaw sorbet, or cold foie gras with peanuts and sour apple. The one absolute bottom line is that food must taste good. Often the actual chef who has created the food delivers it to the table, a different relationship to the artists/chefs rather than hiding them away in the kitchen.
Soon there will be Satelite @ Halo which Chef Jef Bright will be heading up as a sister restaurant. Check them out for a different experience with food.
call: 404-745-3001 for reservations to Element Gastro Lounge + Food Lab
 Add as favourites (81) |  Quote this article on your site | Print | E-mail
|
|
Last Updated ( Wednesday, 05 September 2007 )
|
