An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology

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1 An Irish Case Study: Molecular Gastronomy Developments at the Dublin Institute of Technology Róisín Burke (Science) and Pauline Danaher (Culinary Arts), School of Culinary Arts and Food Technology, Dublin Institute of Technology

2 Molecular Gastronomy in DIT Basic MG New B.Sc. in Culinary Science Intermediate MG Culinary Science Prerequisite Modules Advanced MG Transverse module in MG (APT&UNINA) Ph.D in MG Proposed Module for Agro-Food Graduate Development Programme

3 Module Learning Outcomes Fundamental Molecular Gastronomy (Level 6) Demonstrate knowhow and skills in the science of food which is prepared in the kitchen. Apply knowledge and skills when developing food products. Work in an organised manner as part of a team in the kitchen. Evaluate and learn from feedback in lectures and practicals. Reflect on and discuss information received in class relating to Molecular Gastronomy. Intermediate Molecular Gastronomy (Level 8) Demonstrate the application of scientific and gastronomic knowledge and skills. Apply concepts, theories and analysis in the development of novel recipes, dishes and food and beverage products. Advanced Molecular Gastronomy (Level 9) Critically evaluate the fundamental scientific and gastronomic theories of Molecular Gastronomy. Produce a novel and innovative dish/cocktail using ingredients and techniques associated with Molecular Gastronomy. Develop new skills to a high level including novel techniques

4 Module Learning Outcomes Molecular Gastronomy Workshop (Level 10) understand the principles of Molecular Gastronomy create and interpretate new knowledge, through original research of a quality to satisfy review by peers. develop and demonstrate new skills, techniques and practices in the application of knowledge from Culinary Science communicate results of research and innovation to peers and engage in critical dialogue relating to Molecular Gastronomy.

5 Culinary Arts Students from the Intermediate Module in Molecular Gastronomy

6 Culinary Arts and Food Science students taking the Intermediate Module in Molecular Gastronomy and developing drinks and dishes using Note by Note

7 Ph.D in Molecular Gastronomy Innovative Food Product Development using Molecular Gastronomy: A Focus on Flavour and Sensory Evaluation INNOVATIVE TECHNIQUES INNOVATIVE INGREDIENTS SCIENTIFIC KNOWLEDGE Mark Traynor, Dr. Róisín Burke and Dr. Catherine Barry-Ryan

8 Research Chefs Association Conference Atlanta, Georgia, March 2011 San Antonio, Texas, March 2012 Research Chefs Foundation scholarship 2012

9 Where do graduates get jobs? Food Industry e.g. Dawn Farm Foods, Kerry Foods-development chefs, food technologists and food product developers Academia-lecturing positions in Ireland and USA Chefs in restaurants and Michelin star restaurants in Ireland and abroad

10 Irish Times, Monday November 25 th, 2013 On the day this reporter visited the Kerry Group's under- construction 100 million Technology & Innovation Centre, outside Naas, Co Kildare, two chefs were cooking up a beef pie filling in a "culinary theatre", or kitchen, in a temporarily-leased premises nearby. Their job, explained Stephen Macken and Stephen Jameson, was to reduce the amount of cream being used for the filling while keeping the taste and texture the same, and they were using yeast to substitute for the cream. The client, a multinational food company, wanted to reduce costs and the solution being worked on by the chefs would have the additional benefit of reducing the salt content of the product. A few days previously they had produced five dishes in which cheese and onions were the predominant flavours.

11 What are the applications of Molecular Gastronomy? Research Food Product Development Molecular Gastronomy General Public Media Great British Menu, BBC2, Newspapers and Journals

12 `Edible at The Science Gallery, TCD

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14 Second place at the Sixth Competition of Science and Cuisine, Paris 2011:Deconstructed Fruit Salad By David Smith (Student of the Intermediate Molecular Gastronomy Module, BA in Culinary Arts, DIT)

15 First place at the Seventh Competition of Science and Cuisine, Nantes 2012 (Education Section) By Hugh Higgins (Student of the Intermediate Molecular Gastronomy Module, BA in Culinary Arts, DIT) Oysters three ways with Guinness Scallops with black pudding and cauliflower purée

16 Scientific Aspect Extraction of seaweed colour using a Soxhlet apparatus and rotary evaporation.

17 NOTE BY NOTE: What is it? The next culinary trend. It was first proposed in 1994 by Hervé This (in the magazine Scientific American) at a time when he was playing with compounds in food such as paraethylphenol in wines and whiskeys, 1-octen-3-ol in sauces for meat, limonene, tartaric acid, ascorbic acid etc.

18 NOTE BY NOTE Dishes can be made entirely from compounds. Note by Note Cuisine does not use meat, fish, vegetable or fruits but rather compounds or mixtures, such as electronic music does not use trumpets or violins, but rather pure waves. The chef has to: design the shapes of the various parts of the dish, the colours, tastes, odours, temperatures, trigeminal stimulation, consistency, nutritional aspects.

19 And the first «note by note» dish

20 Note by Note Meals Note by Note N o 1 shown to the international press in Hong Kong by Pierre Gagnaire in April 2009 Two dishes shown at the French-Japanese Scientific Meeting (JSTS) in Strasbourg in May Whole Note by Note meal served by the chefs of the Cordon Bleu School in Paris in October 2010

21 Note by Note Meals Note by Note meal served the 26 th of January 2011 for 150 people, at a launching event of the International Year of Chemistry, at UNESCO, Paris, by the team of Potel and Chabot. The same Note by Note meal served in April 2011 to 500 french chefs who had just received a michelin star, in Espace Cardin, Paris.

22 Note by Note Meals Note by Note meal served in October 2011 by a team of chefs from the Cordon Bleu Schools, Paris. Note by Note dishes made by chefs of the Toques Blanches International Association in Paris on December 3 rd 2011.

23 UNESCO, January 26, 2011

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28 Note by Note in DIT M.Sc. Students prepare Note by Note dishes and drinks for an assignment on the Module in Advanced Molecular Gastronomy.

29 Each student has their own basket of compounds to work with

30 Aromas

31 DIT Note By Note 1

32 DIT Note By Note 2

33 DIT Note By Note 3

34 DIT Note By Note 4

35 DIT Note By Note 5

36 DIT Note By Note 6

37 DIT Note By Note 7

38 DIT Note By Note 8

39 Culinary Arts and Food Science students taking the Intermediate Module in Molecular Gastronomy and developing drinks and dishes using Note by Note

40 2014: Ciarán Doyle being congratulated by one of the judges after achieving first prize in the 2 nd Note by Note competition in Paris, May 23rd

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42 New Scientist Article

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44 Questions arising from Note-by- Land Use Economy Sensorial Technique Art Politics Nutrition Toxicology etc. Note

45 A note by note dish developed by Hervé This and Pierre Gagnaire which you can now taste.