From Dining out to Dining in

Dining out with your friends has always borne on a sense of lifestyle. Food has become more of a sensation that we love to experience, and not just a way of fulfilling our gastronomical satiety. First, there were fancy places with mind-blowing interiors. Then came the food revolution of the likes of molecular gastronomy. It is about time to transition from dining out to dining in, and bring back our food values that we so much love to re-experience.

We all enjoy gathering up and deciding on where to go for a great feast. Not only can we relish a wide variety of food, but we do socialise and share precious moments. Dining out has a tremendous impact on enriching our lives and that is great, except for . . . we know what it is all about, and in today’s fast-paced world it is hard to get surprised by freshly opened venues or amuse others with unconventional places. Huge trends are popping up ranging from organic cafes to restaurants that source from local farmers. At the end of the day, you are having fun but your experience is limited.From dining out to dining in

Revolutionising the food experience

So chefs turned their attention towards revolutionising food itself and that is where food science came in. Molecular gastronomy caught people’s attention for the combination of these words alone. It successfully created a buzz, and for a good reason. For the most part, it is the futuristic look that molecular cuisine delivers. There is, however, a practical side of the food science, especially when it comes to preserving the taste and quality of ingredients that otherwise would not be possible to retain. The downside of molecular cuisine is that it is short-lived despite having an amazing visual and taste appeal. Many chefs have lost interest in molecular gastronomy, in part because of deep chemistry knowledge demanded or because the whole concept of molecular food deviates from true and holy cooking that defines the chef’s style. After all, chefs would have to be excessively reliant on modern gadgets required to process and restructure the food. While molecular gastronomy struggles to defend its own right in the food world it still belongs to those sad stories, but enough about that.

So where do we stand in the ‘food tech’ now?

It seems like molecular food is not even a period in food experimenting. A new concept dubbed ‘sensory design’ is about to emerge. Chefs believe that eating should create a multi-sensory perception that goes way beyond just eating and concluding if a dish is delectable or not. While you are eating a directional speaker pushes the sound that presumably enriches your food blast. The real question is whether you need it. Ultimately, food is about food and we want to indulge it within our comfort zone yet share it in the best way possible.From dining out to dining in

From dining out, science food and sensory design we come back to core food values, or dining in. Once again we are reminded that food is central and it shapes our experience. We don’t want to let gadgetry set the rules in and tone of food preparation but we do want to embrace technology when it comes to food comfort. What could be better than hosting a party or an event at a place you pick and have a chef of your choice prepare it? Your guests will remember and so will you.

At ChefXchange we believe in true food values and so do our exclusive chefs.