The book, RE-DEFINITION – Molecular Cuisine: Traditional Recipes through a Modern Kaleidoscope, pays tribute to our local cuisine and produce, and is the first book in Malaysia
The usage of molecular cooking techniques also means that the book showcases a modern style of Malaysian cuisine, offers an alternative perception of typically traditional Malaysian cooking and illustrates how Malaysian produce can create avant garde cuisine dishes suitable for haute cuisine restaurants.
According to Chef Darren, Re-Definition is a book about breaking away from tradition but still running linear to it.
"It's about taking some very Malaysia, and celebrating it by giving it a new twist. It's called Re-Definition because sometimes riles need to be broken for new ideas to come out. And we tried to break as many rules as possible without being sacrilegious, so that we offer people a different look at how we can serve food. We are looking at an imaginative and progressive cuisine."
Very interesting indeed.
However, the term Molecular Cooking is known to conjure quite a bit of confusion for those who aren't sure of exactly what it is. Simply put, it is the application of molecular gastronomy, which is a scientific discipline that investigates what happens during food preparations at a chemical and physical level.
Chef Darren explained, “The concept of a kitchen using modern techniques in their dishes is not new. I mean for centuries, cooks have applied their knowledge to their cooking. True molecular cooking happens every time you apply a scientific truth that you know into your cooking. For example, knowing what temperatures egg whites and yolks coagulate, and then using that knowledge to make the perfect half-boiled eggs.”
The book was launched by Chef Heiko Antoniewicz, who said the thrill and the thirst for knowledge of his Malaysian colleagues led to a teaching commitment at the KDU college.
"The students shared this thrill and thirst for knowledge from the first course. They integrated the new cooking techniques into their culinary tradition totally naturally. From local products, they developed their own recipes and thus, created the starting point for their own teaching cookbook."
The book was made possible with the combined hard work and effort of the School of Hospitality, Tourism and Culinary Arts Research Team, which, besides Chefs Darren and Heiko, comprised of Chef Lecturers Gerhard Albrecht, Raymond Tham, Malcolm Goh and students Jason Theng, Linessa Low, Mohd. Najee Ramli, Muhd. Azim Abdul Rahman, Muhd. Imran Abdul Rashid, Sarah Tan, Shafiq Ismet, Tan Ghee Yin, Tan Peir Hung and Ungku Farhana Ungku Abdul Razak.
According to Chef Darren, Re-Definition is a book about breaking away from tradition but still running linear to it.
"It's about taking some very Malaysia, and celebrating it by giving it a new twist. It's called Re-Definition because sometimes riles need to be broken for new ideas to come out. And we tried to break as many rules as possible without being sacrilegious, so that we offer people a different look at how we can serve food. We are looking at an imaginative and progressive cuisine."
Very interesting indeed.
However, the term Molecular Cooking is known to conjure quite a bit of confusion for those who aren't sure of exactly what it is. Simply put, it is the application of molecular gastronomy, which is a scientific discipline that investigates what happens during food preparations at a chemical and physical level.
 |
| Chef Heiko shows the guests how it's done |
 |
| A guest tries her hand at making Kemangi ice cream using liquid nitrogen |
Chef Darren explained, “The concept of a kitchen using modern techniques in their dishes is not new. I mean for centuries, cooks have applied their knowledge to their cooking. True molecular cooking happens every time you apply a scientific truth that you know into your cooking. For example, knowing what temperatures egg whites and yolks coagulate, and then using that knowledge to make the perfect half-boiled eggs.”
 |
| Chef Heiko, Dr Chia Chee Fen and Chef Darren |
The book was launched by Chef Heiko Antoniewicz, who said the thrill and the thirst for knowledge of his Malaysian colleagues led to a teaching commitment at the KDU college.
"The students shared this thrill and thirst for knowledge from the first course. They integrated the new cooking techniques into their culinary tradition totally naturally. From local products, they developed their own recipes and thus, created the starting point for their own teaching cookbook."
The book was made possible with the combined hard work and effort of the School of Hospitality, Tourism and Culinary Arts Research Team, which, besides Chefs Darren and Heiko, comprised of Chef Lecturers Gerhard Albrecht, Raymond Tham, Malcolm Goh and students Jason Theng, Linessa Low, Mohd. Najee Ramli, Muhd. Azim Abdul Rahman, Muhd. Imran Abdul Rashid, Sarah Tan, Shafiq Ismet, Tan Ghee Yin, Tan Peir Hung and Ungku Farhana Ungku Abdul Razak.
 |
| The SHTCA Research Team celebrates! |
As of this current moment, Chef Darren Teoh is heading off to Germany for a month, where he will be attending the Chef-SACHE Symposium to speak about his book as well as on teaching molecular cooking as a subject.
Check this video out to find out more about molecular cooking and Chef Darren's work.
ChefSache 2010 website: http://www.chef-sache.eu/en/chef-sache/chef-sache.html
No comments:
Post a Comment