Some may say it’s risky to eat molecular concoctions, now it’s official that it can be pretty dangerous to make. A German chef has lost both his hands aiming for Adria.
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Dangers of Molecular Gastronomy
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From Jones:
Another danger is the diner starving while he waits for the 15 little bits and pieces of edibles to add up to something resembling a meal. This sort of thing belongs in art galleries, not restaurants!
To which I replied:
I don’t mind getting a little hungrier waiting for artistic food, but then give me a Picasso and not a Poggenpoel when it arrives. The real danger is that too many chefs of half-baked skills will attempt to add these elements to their repertoires. Again, the sadness that Richard Carstens, who can do it, has had to close Nova.