Gastronomy Hand-in-Hand with Science

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There is great flavorsome delicious food, and then there is serious science. Can we combine these two different streams to create a better experience – both for the palate and for health?

The Chefs have been working towards giving pleasure to the palate, valorizing the art of cooking, the taste and texture of the dish, creating wonderful recipes following cultural traditions.

On the other hand, we have the science of food-alimentary, such as dieticians or nutritionist which are promoting privation of pleasure, guiding the people on diets, attentive on equilibrating nutrients by using complicated formulas and sometimes technology as well. They are valorizing health.

So far culinary art has been influenced by tradition and gastronomic literature, oriented to satisfy visual senses with different colours or shapes and the palate with different flavours, tastes and textures. The food prepared was more focused on digestion and reacting to the common diseases with less focus on nutritional solutions.

The scenario has taken a dramatic change with the Chefs of today working hand in hand with the nutritionist, to balance the nutrients in the menus in accordance to health necessities. From enhancing the natural taste of each dish prepared, to providing a long-term solution for better growth of the future generations and slow the ageing process using food as a medium.

In short, the futuristic kitchen shall promote a better metabolic activity and contribute to prevent diseases such as obesity, diabetes, cardiovascular diseases and tumour. Besides it must also nourish the psyche, long- term health and beauty, and give flavour to everyday life.

The Chefs are the key

An imminent re-evolution is important to move forward and put in practice the science behind the cooking, as we know that Chefs have evolved and understood the concept of healthy eating with better flavours and visual appeal. The Chefs today are the key factor when it comes to the professional kitchen, for in their hands lie safe the health of each and every individual.

Francois Giussani

Chef Francois has a Hospitality degree from the prestigious École Hôteliere de Lausanne in Switzerland. He is a Polyglot and globetrotter, visited and worked all around Europe, Middle East (Qatar,Saudi Arabia and UAE), South East Asia (Malaysia and Philippines), Central America (Mexico) and South America (Peru). He has extensive track record of multidisciplinary experience within the F&B industry, opening projects within healthcare catering services such as Cleveland Clinic Abu Dhabi (UAE), Prince Court Medical Centre (MY), SAAD Specialist Hospital (KSA) and hospitality operation with Four Season, Sheraton and Swissôtel, to mention. In the late 90"s he has been Chef trainer at the St. Ignacio de Loyola, Lima-Peru enjoying teaching with dedicated passion; he has developed his career as hands on leader, working in gen-blend culture and multi-ethnic environment and cuisines, fostering the development of talent ambassadors, following the same philosophy at ICCA. His strength are not only limited to the kitchen, but as well in front of the house operation, being innovative and developing new techniques within standards with latest trends, respecting local traditions, delicacies and balance it in very unique styles. He is a 360° F&B Consultant mastering lean management with systematic approaches, as well promoting safety first improving quality of life by giving people the skills to make correct and safe choices.

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