Modern Roots

While looking for a new position and spending countless hours talking to various people, I am beginning to feel a bit like a broken record. The same questions are pressed to me at each stop, the same words string from my mouth in answer.

Hearing something for the third time, I realized how ingrained into my philosophy this truth was. I was describing my experiences interning in two very modern kitchens, The Fat Duck and WD-50, and this conclusion.

Modern cuisine is as rooted in classic cuisine as any other kitchen. I feel like the attention grabbing modern methods and techniques are simply the tip of the iceberg. The top peeking out of a massive structure of very grounded classic cooking.

Heston made the point of perception, saying that something modern will look much more so when seen next to something traditional, and vice versa. The tradition of a dish shines when playfully paired with something highly modern.

I used one of my favorite dishes at WD-50 to make my example. The dish was a bowl filled with a crystal clear steaming broth with 3 white orbs bobbing about at the bottom. The orbs contained a warm liquid encapsulated in a thin and tender pectin membrane that burst in the mouth with a little pressure from the tongue to the mouths roof. A wafer thin toast cracker rested on the rim of the bowl holding another capsule and creating a visual aesthetic in the vain of ikea’s minimalistic clean lines.

But the flavors were that of french onion soup, as classic as it comes. The broth, a roasted onion consume was rooted in traditional flavor and made with a classic raft, albeit I seem to remember the protein of the traditional egg white was traded for something from the shelf, meat glue perhaps? The orbs contained intense bursts of roasted Gruyere, and the wafer thin toasts represented the toasted bread that usually sogs above the soup. The modern presentation needed to be set over a deep understanding of the classic dish, just as modern cooking comes from chefs who have a deep understanding of cuisine as a whole.

I often think starting my awareness of this modern movement at The Fat Duck was a stroke of luck. I say this because their use of molecular gastronomy is so subtle that much of it goes unnoticed. Hestons cuisine showed his attachment to the traditions of British food as much as his research into molecular gastronomy.

His dish of bacon and egg ice cream certainly garnered media attention, but it’s placement in a dessert replicating a plate of full English, the traditional British breakfast of bacon, eggs, beans, and tomatoes grounded it and gave the odd flavored ice cream context. The bacon and egg ice cream may have been the media darling of this dish, but it sat aside an outstanding baton of “pain perdu” or french toast. This traditional element to the dish was made from a piece of brioche soaked in a traditional custard and cooked in a series of classic techniques. It was this traditional component, along with a roasted tomato jam, candied bacon bits, and dots of maple syrup that rooted the unusually modern bacon and egg ice cream in place.

It seems to me that modern kitchens are often dismissed as only that. But honestly, they seem just as, if not more grounded in tradition than many kitchens claiming to be traditional. My conclusion and the words that have been stringing again and again from my mouth are that tradition holds modern cuisine in context, therefor its just as important to me to look back as it is to look forward.

One Response to “Modern Roots”

  1. Ken Jackson says:

    Dear Dana,
    My friend David Cowles has been forwarding your very intetesting Blogs and I would love to get them direct.
    I am a retired Chef de Cuisine and I am fascinated by the things you write about and the recipes, some of which, I have produced in my own Kitchen.
    David Cowles is known as the Fastest Chef in the West, he write a weekly food article for the ‘Gateway’News Paper, which is distributed in the Seattle area.

    Best wishes and I hope you get a new position soon.

    Yours mouthwateringly.

    Ken Jackson.

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