Molecular gastronomy is a branch of food science that utilizes the principles of chemistry, physics and biology to develop delicious food that can be presented in new and interesting ways—solid cocktails, fruit jelly caviar, or vegetable foams and bubbles. It’s basically the science of food you thought could only exist in Willy Wonka’s chocolate factory. It became mostly popular in the late 1990s when some
chefs started to explore new possibilities in the kitchen by jointly using new ingredients, tools and the results of scientific research as a basis for inspiration, hence creating a new culinary trend called "molecular cooking". The most well-known chef of this culinary movement is Ferran Adria, El Bulli restaurant, Spain.
Canada is not left behind with Marc Lepine, L’Atelier, Ottawa. On February 12th, Christophe Lavelle was the guest of Culinaria at University of Toronto, Scarborough
Campus, in partnership with the Consulate of France in Toronto, for a Master Class of 2 hours on 'Culinary art and science'. Christophe gave us the demonstration that molecular cuisine could be simple like a hot foam made with a “beurre noisette”, an instant ice-cream infused with olive oil, a vegan chocolate mousse, and a kind of meringue made with a few ingredients - lemon juice, ginger, gelatine, sugar and water. In fact, you have already all the ingredients in your fridge and pantry. The only issue, you may need to update your cooking gadgets – you will need a water bath or sous-vide, and a whipping siphon to play with your food like a professional chef or a mad scientist. And for the more audacious apprentices, why not to use liquid nitrogen to freeze little pieces of your meringue and create the buzz with your friends when they immediately eat the frozen meringue, or some dry ice instead of regular ice when whipping your mix to transform it in instant ice-cream!
Francoise Briet, PhD
Private chef and culinary educator
Owner of Malty and Hoppy Delicacy
Follow me @maltyandhoppydelicacy and @alchimieetgournandise
Christophe Lavelle is a research scientist at the CNRS, working at the National Museum of Natural
History / Sorbonne University in Paris. He is an expert in biophysics, epigenetics and food science and teaches in many universities and professional schools (including Sorbonne University, Le Cordon Bleu, Basque Culinary Centre…) and is frequently asked for conferences for general public or professional audiences. He is also responsible for the scientific training of cooking teachers at the national level. He is
the author of more than 50 research papers and 12 books on food, including "Toute la chimie qu'il faut savoir pour devenir un chef!" (Flammarion, 2017) and ″Je mange donc je suis. Petit dictionnaire curieux de l’alimentation″ (Editions du Museum National d’Histoire Naturelle, 2019). He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society, the Disciples d'Escoffier Society and the Association for the Study of Food and Society).
The founders and first members of the Ontario chapter of Les Dames D’Escoffier met on the 25th of November 2019 at Jules Bistro on Spadina in Toronto for a welcome dinner and fundraiser. There was a constant flow of interesting and stimulating conversation as members from the culinary and wine industry shared their passions and interests in the industry and found common ground.
The prix-fixe three course menu featured delicious French classics such as soupe à l’oignon, and salade de chèvre chaude for starters. Among the main course choices where saumon grillé and steak frîtes. Followed by delectable favorites such as mousse au chocolat and crème brûlée.
The silent auction fundraiser gained momentum as members tried to outbid each other for the wine gems and other experiences on offer, as members gave generously for LDEI cause. The J de Telmont 2009 Blanc de Blanc Champagne was highly coveted as its estimated value was a modest $69. The La Collina dei Ciliegi Amarone della Valpolicella DOCG 2003 was another very popular item. One very interesting wine that attracted attention was a wine from Sweden: Blaxsta Vineyard ‘Akero” Apple Icewine 2006
There were auction items of a non vinous nature and the bidding was furious for a gift certificate for a prix-fixe à la carte 3 course dinner for two from Kanvas catering and events, by executive chef and founder Crystal Power, valued at $200. There were 2 such experiences available for auction and members wished to buy both in order to create a real private dining special occasion. Due to the great generosity of the sponsors, this auction was made possible.
LEDI would like to thanks Tod Warner and Kathryn Taggart Braneff and Esprit du Vin. Also Crystal Powell, executive chef and founder of Kanvas catering and events. Chantal Fry, founder of Saletti and lastly Doris Miculan Bradley and Liz Palmer for donating wines from their private cellars
Meet Cheryl Appleton, a founding member, of Les Dames D’Escoffier International (LDEI), Ontario chapter, and a leader in her field.
She is president of Stragentium, a strategic sourcing agency and one of the top
100 influential women in Canadian supply chain and is also the founder of Canadian Women in Food. The Canadian Women in Food held its first one day confered on November 4, 2019 called FULL TILT. FULL TILT was designed to be an intimate and interactive event, supported by peer-led speakers sharing their practical knowledge,
connecting multi-industry organizations, and amplifying the work and
advancement of women in food globally.
FULL TILT is intended to be the intersection between women in food, art, science, industry, agriculture, and policy. It was attended by entrepreneurs, industry titans, and senior leaders from top companies who came together in order to learn, laugh, absorb, and engage. FULL TILT was created based on feedback from women-owned businesses who highlighted their need to focus their time and energy on key relationships and education that will move their businesses forward.
Canadian Women In Food prioritizes opportunities for members to market and
promote their businesses; creates meaningful learning initiatives; engages with
industry to unlock access; and supports a network of women serious about food.
The next Canadian Women in Food event will be on March 5th, 2020, and is called: Turn Up The Heat. It is an annual charity dinner prepared with culinary expertise by members of Canadian Women In Food. On the evening of Thursday March 5th , guests will experience geniuses and cuisine re-definers in action as great female chefs of our time are featured and those ready to rise alongside them. Experience boundary-pushing food to deliver a unique mix of hospitality and community-building fused with creativity
We invite you to have a seat at her table....
March 05 2020, 6.30pm
Aphrodite Cooks, 37 Advance Road, Etobicoke