Had the chance to give a culinary demo today at a food science club meeting.
On the menu:
Mango 'ravioli' (spheres made with sodium alginate + sodium lactate/calcium chloride)
Cherry Coke Caviar (made with sodium alginate/calcium chloride + xanthan gum)
Dry Nutella (made with tapioca maltodextrin)
'Dragon's Breath' coconut quinelles (aerated with an iSi whipper and CO2 canisters, frozen in liquid nitrogen, when eaten a puff of smoke comes out of the eater's nose)
One more week until spring break, then a one week stage at Le Bernardin.