Omnivore - Jose Andres tells all to Google
A fascinating riff on taste
This is an interview with José Andrés, the renowned DC chef from Spain who worked under Ferran Adrià at El Bulli. It's just over an hour but well worth the listening.
Eschewing the term "molecular gastronomy," Andrés argues, with a postmodern sensibility, that his (and Adrià's) style of cooking is about absorbing knowledge from various disciplines. He riffs at length on taste and structure.
He is asked whether his reliance on technology is at odds with the simple, straightforward style of cooking that Alice Waters has made popular. Andrés replies that it's not and explains why, but does argue that Waters' emphasis on local ingredients is "not pragmatic."
He announces that his newest planned restaurant is named China Poblano. It will be located in a new casino-resort in Las Vegas and feature cuisine reflective of the original interaction between Asia and Mexico centuries ago. (The name is also an allusion to the longtime legend of "la china poblana.")
Incidentally, Andrés and Adrià will be teaching a culinary physics class at Harvard in the fall.