Did you catch the May 2nd edition of 60 Minutes featuring Chef José Andrés? The interview, conducted by Anderson Cooper, was enjoyable and interesting to watch as you could feel the Chef’s passion when he describes his philosophies behind ”eating has to be fun”.
Chef Andrés runs eight successful restaurants in the U.S, was named GQ’s Magazine Chef of the Year and Nominated for Outstanding Chef in America by the James Beard Foundation.
What was particularly entertaining was watching Anderson Cooper’s reaction of both surprise and enjoyment as the Chef introduced him to some dishes featuring his avant-garde cooking techniques using molecular gastronomy. The tastings took place at his restaurant’s six-seat, minibar…a kind of culinary laboratory in Washington DC that has a month-long waiting list (probably an even longer waiting list after this featured aired). Cooper had a VIP seat at the minibar and sampled unique culinary creations such as:
- Temperature layered cocktails- Caviar Brioche- Bagel Lox- Cotton Candy around seafood- Solidified Mojito- New England Clam Chowder- Caramelized Popcorn
The segment includes a brief interview with Ruth Riechl, one of our country’s most respected food writers, on her take about Andrés approach on cooking. She adds “Expect wonders…It’s not a gimmick. It’s a kind of magic. It’s like a circus of the mouth.”
Play the video to learn more about Chef José Andrés’ exemplary contributions to the D.C. Central Kitchen and what he means by saying “I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.”
This 60 Minutes segment is a must see if you enjoy eating and trying new foods or the culinary arts either at home or professionally. I hope you will enjoy it as much as I did.
I’d like to secure a seat at Chef Andrés minibar!
Additional Resources: Chef Jose Andres’ Culinary Wild Ride: Spanish Chef/Scientist Brings His Brand Of Molecular Gastronomy to “60 Minutes”
{ 18 comments… read them below or add one }
OMG! He makes cooking sexy! Loved the segment!
great link, I miseed this and really wanted to see it…I love Chef Jose
sweetlife
Wow…Cristina, thanks for sharing this! I must admit, this molecular gastronomy thing is new to me but it is fascinating. You can be sure I’ll be more tuned in the next time I hear that word. Would have to make reservations when I visit the coast. It will be exciting!!
It’s a new term for me too, Biren. Hadn’t heard of it before this airing. I want to try it! I want to make reservations.
Actually I saw this episode on TV and have to admit that was very puzzled by it…sure would like to try it…for the experience :-)
Wouldn’t it be fun! Chef Andres is opening more restaurants…maybe we have a chance yet (or others are doing it too)!
Hi I just wanted to take a moment and say hello! We’ll be meeting at “Camp” on Friday. My name is GREG and I am Sippity Sup!
Hey Greg…thanks for introducing yourself here on TeenieCakes. Looking forward to the meetup. Heading over to Sippity Sup right now!
How interesting! Thanks for the post… I must look up more on molecular gastronomy. Don’t know much about it….
I don’t either, Shree. We’ll probably hear more about it and notice the term being used more.
So glad you posted this. I was in my own kitchen when this aired and didn’t get to see any of it–just heard a little. I wanted to try everything Anderson Cooper did…even the eel (which I loathe!).
Didn’t you love his apprehension and then being surprised at the experience? I’d like to start with that mojito!
Thanks so much for sharing this video! Of course I’m a huge fan of molecular gastronomy and all the modern techniques and live in Washington DC and it’s really unbelievable that I haven’t eaten at any of Jose Andres restaurants yet. I really need to get my husband to take me out locally one of these days!
Quick, make your reservations now (it might be longer than a month after this aired)! Envious you’re closer for the possible experience.
Definitely an intriguing post though I’ve always felt that molecular gastronomy is on the gimmicky side and involves too much working and not enough eating – though this of course only applies if you are on the producing end of the equation LOL
I must live in a cave…I hadn’t heard of molecular gastronomy before this segment. It has me intrigued…I want a seat at the Chef’s minibar! ;)
I have always been a bit skeptical about molecular gastronomy, but I guess I should try it first, the problem is waiting lists ….
Very interesting post !!!
Thanks Cristina. It was an interesting interview when I initially watched and couldn’t wait to see it again to take it all in and see some of the extras.