The Great Plan...

So for this post I'm taking a bit of a break from science and going to explain a bit more about my project. Today, I had a meeting with Joshua Hebert, Chef and Owner of Posh Scottsdale, one of my favorite restaurants. We were discussing the menu for a very large and important upcoming dinner I am having.

As part of my senior research project, I must produce something that will help contribute toward my conclusion of my thesis of whether molecular gastronomy is viable for the home cook--and I don't want people to have to take my word for it. So I decided the best way to test this hypothesis is to experiment on *cough* ask for some volunteers to be tasters at a molecular gastronomy dinner I will produce. There were a large number of teachers and administrators at my school BASIS Scottsdale that were more than happy to oblige.

At this point, I have decided that I will do two separate dinners, one with meat, and one vegetarian. The menus at this point are under consideration and will be released only after both of the meals have been executed. Part of the appeal to molecular gastronomy is the experiential portion, and I want it to remain a surprise for all of the guests, some of whom read this blog.

These two dinners will be reviewed by the guests based on very specific criteria that will measure two things: the dinner itself, though this is also very dependent on my cooking and does not reflect the average chef, as well as preconceived notions about food science, cooking, and how they believe it applies in the kitchen.

Any questions about this or the previous posts? Please let me know below and I'm happy to respond to any comments or suggestions!