ca 305 adf advanced culinary arts philosophy alain ducasse n.
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CA 305 ADF Advanced Culinary Arts Philosophy Alain Ducasse

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  1. CA 305 ADFAdvanced Culinary ArtsPhilosophy Alain Ducasse

  2. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse • Taste – the guarantee and insurance of the original taste of a certain product or produce – THE PRODUCT IS THE STAR • Seasonability – choosing of the right product • Cooking methods – applying the right method to a product • Subjectiveness of taste – what’s correct or wrong and who decides • Origine of taste – terroir, keeping in mind the Mediterranean approach of • A. Ducasses’s cuisine

  3. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse • Authenticity – choosing of the quality products according to the « terroir » region or taste of the region. • Terroir – products from the region – Authentic products from the region for regional based dishes • When, where, how and why are dishes authentic to a region • Cooking methditiods – adaptation into modern aproaches vs traditions • Special equipment in regards to traditional cooking methods and serving of dishes • Balance – the harmony of flavors and tastes of the various ingredients. No predominance of one flavor over another. • Complementing flavors – what goes with what and how to achieve a balance of flavors – use of 5 senses. • Seasoning – how much is too much? – keep the Mediterranean taste • Nutritional ascpects of a dish – how to keep nutrition within the products • Aesthetics/ presentation of a dish – • Balance of main ingredients

  4. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse • Texture – the play and alliance of raw and cooked products, strengthening and enhancing the taste of the same product  • Description of texture – understanding of texture • Importance of texture in a dish – mouthfeeel – different and contrasting textures within a dish – true to the products • Understand the products and the texcture that needs achived within in accordance to the dishes description (recipes) • Mediterranean – the origin of the « Cuisine » of Alain Ducasse • Products of the Mediterranean heritage of Ducasse – specifically France, Italy, Spain, North Africa • Inspiration of Mediterranean based products and culinary history • Usage of products of the Mediterranean in other cuisines – or not? • Eating habits of the Mediterranean • Menus and building of menus by Ducasse

  5. PHILOSOPHIE DE LA CUISINE D’ALAIN DUCASSE / Kitchen phylosophie of Alain Ducasse • Precision and Rigor -rigor in execution, accuracy and precision in cooking methods, preparation • Cooking methods • How the cooking methods complement the other parts of the philosophy • Standards – produce and cooking techniques – no short cuts • Ethnic of being a chef • How was the philosophy of AD developed and why? Is it really different from other chefs/countries • Tradition and Evolution - creative cuisine to serve the memories of a « terroir », origine or region. • Traditional methods vs modern cooking methods • Molecular gatronomie - or where do we go? • Creativity – How much does the AD philosophy allow? – How much of the traditional methods needs to be adhered to? • - Changes through taste and textures