If you have ever seen cocktails crafted into ice spheres, transparent pasta, or caviar composed of olive oil, then you have seen molecular gastronomy cooking in action. This new style of cooking brings science and food together to transform food into a work of art, and it’s making big waves in Puerto Rico.
Molecular Gastronomy Explained
Molecular gastronomy is technically the study of the chemical reactions that happen during the cooking process, but it is now regularly used to describe a type of cooking style in which chefs use chemistry to bring new life to their menu items. Molecular gastronomy is essentially a science lab transfused with a kitchen, and the result is pure magic.
Known By Many Other Names
Even though molecular gastronomy may be unfamiliar, there are some other more common names for the same type of cooking. These terms include: modern cuisine, experimental cuisine, modernist cuisine, and avant-garde cuisine. Many chefs prefer using these terms because it makes the style of cooking sound more accessible. Modern chefs spend countless hours researching the reactions that take place by altering pressures, temperatures, and other conditions that can have a dramatic impact on the end result. Although molecular gastronomy is about bringing the appearance of food to new heights, taste always remains a priority.
Yes, It’s Safe
While molecular gastronomy sounds like a science experiment, it is still food safe. While the modern chef’s kitchen may be stocked with liquid nitrogen, syringes, PH meters, and edible chemicals with complex names, rest assured that any additives used are all of a natural origin. The science equipment is just necessary for the proper processes to be used to create the masterpieces presented to you.
Molecular Gastronomy in Puerto Rican Cuisine
Through endless experimentation, chefs worldwide are coming up with never-before-seen dishes that are truly inspiring. From spherical ravioli and olive oil spirals to faux caviar and crab ice cream, molecular gastronomy is taking the luxury lifestyle in Puerto Rico to an entirely unprecedented level.
In Puerto Rico, we are lucky to have incredible dining options, with internationally renowned chefs. These are just three of the restaurants that intertwine Puerto Rican cuisine with molecular gastronomy:
- Chef Wilo Benet heads the kitchen at the acclaimed Pikayo restaurant, located within the Condado Plaza Hilton. Chef Benet calls his cuisine Nu + Global, meaning he takes traditional flavors and puts his own magic on them with subtle touches of molecular gastronomy.
- Chef Raul Correo, the man who opened Zest in the San Juan Water Beach Club Hotel, is renowned for his passion in molecular gastronomy, and it shows throughout his entire menu.
- Chef Jean-Georges Vongerichten’s culinary talent drives Fern, an ocean view restaurant located at the St. Regis in Puerto Rico.
If you want to see firsthand just how inspiring this modern cooking can be, make sure to visit one these restaurants, both of which are within 25 miles of our Puerto Rico beachfront condos at Bahia Beach Resort and Golf Club, home of the St. Regis. Or check with our concierge for even more recommendations.