Herve This

I was fortunate enough yesterday to attend a lecture by Herve This. For those who are not aware of him, he is a French food chemist. He is also the person who coined the term "molecular gastronomy". Which he asserts can only be performed by scientists and not chefs. His lecture was very engaging and informative. Not really what I thought it would be, but rather a looking back to look forward. I have read his books and found them to be excellent reads. Even tweaked the way I do a few techniques to ensure a better product with less failure.
One thing that did stick with me was a statement he made. "Kowledge without sharing is not worth knowing" or something to that effect. He encouraged the chefs in attendance to start their own group to search out answers and to ask questions about food and food culture. Wow that really hit home for me. So I am proposing to haev anyone who wants to know more about all facets of gastronomy to meet once per month. At these meetings we will discuss and experiment with a different technique, tool or product to see what we can come up with. I have been doing something similar for a couple of months now with friends, but would like to open the doors to more people.
If you are intersted in attending, just leave a comment or email me. We will set up a date when we have more people involved. Hopefully we can do it on the same day each month.
Cheers.