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YoungNYChefs - Cookery workshops for young people

After my weeks at the institute, I have not only learned a whole lot about modernist cuisine, but I have also learned about the intense debate surrounding this relatively new way of thinking about food. In the debate, two clear arguments can be found. The critics say that modernist cooking leads to a disregard of the traditional products and techniques which lay the groundwork for most cooking, while supporters argue that the modernist way – with its foams, gels, and liquid nitrogen – is necessary for the evolution of the culinary arts. At a first look, this might seem like one of those small debates that can be found within any discipline. A closer look, however, reveals that this is more than your average debate between progressives and conservatives. In fact, it is larger; it is a dichotomy between two different philosophies about food. As such, picking a side may…

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