There's a revolution going on in today's restaurants-Whose side are you on? A new generation of chefs are exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we'll learn how Raymond Capaldi's uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we'll visit two Chicago innovators: Homaru Cantu, a culinary wizard who boggles the mind with innovative items such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we see how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining.
