don't try this at home
An experimental German cook accidentally blew off both his hands attempting to concoct a "molecular gastronomy" dish with liquid nitrogen, a newspaper report said on Monday.The Age
It got me thinking. I'm not saying that all chefs-to-be dropped out of high school at an early age with little by the way of education but I'm guessing university physics and chemistry are unlikely to be in many of their CV's.
So what would make the ideal higher school curriculum for someone wanting a career in cooking? Here are some of my thoughts:
Horticulture - if you want to wildcraft rare herbs, it is a good idea to identify them
Latin - really helps with the botany
French - so you don't confuse your cordon bleu with your gordon blue
English - while we are on languages, those menu fails are getting a bit embarrassing
Science - goes without saying, other than things going bang, cooking is alchemy
Domestic science aka Home Economics - Is this subject still taught in schools? Those Home Ec Mistresses sure knew how to turn out a decent scone.
Forget media studies and all those fancy schmansy things, it's time to get back to basics.
Labels: molecular gastronomy