Science has always played a fundamental role in the kitchen, but its breakthrough moment came at the end of the 20th century when Hungarian physicist Nicholas Kurti and French physical chemist Hervé This opened a discussion between the two disciplines. Even today This is regarded by many as the founding father of molecular gastronomy and France’s multiple star chef, Pierre Gagnaire, who collaborated with This, is hailed as a leading exponent of molecular gastronomy. However, it seems that France, once regarded as the centre of the culinary universe, has rested on its laurels for just a little too long. Spanish chef Ferran Adrià is not only undisputedly the most celebrated chef of the 21st century to date, he has led Spain to victory in the culinary revolution, particularly when news broke earlier this year that the world’s first “gastronomic university” is to open, not in Paris, but in the small Spanish town of San Sebastian.
From September 2011 wannabe chefs from all over the world will sign up to a range of academic programs at the Basque Culinary Centre. According to the Daily Telegraph (UK) the centre will offer a range of course for every level, from a four-year undergraduate degree in culinary art and one-year master’s degree in both English and Spanish for serious chefs, to short courses for “cooking enthusiasts” as well as a research and innovation centre. With Adrià and Heston Blumenthal already signed up as lecturers, if there was any doubt before, there can be none now that Spain does, indeed, rule the gourmet world.
www.bculinary.com
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