Mixing the Unmixable- Lecture 7- Nandu Jubany- Carles Gaig
Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) This
public lecture series discusses concepts from the physical sciences that
underpin both everyday cooking and haute cuisine. Each lecture features a
world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic
components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate
delicacies; Wylie Dufresne presented inventions with
transglutaminase. The lectures then use these culinary creations as inspiration
to delve into understanding how and why cooking techniques and recipes work,
focusing on the physical transformations of foods and material properties. Watch Next Video: Proteins & Enzymes: Transglutaminase- Lecture 8- Wylie Dufresne Who is Nandu Jubany?
Who is Carles Gaig?
Carles Gaig is one of the Spanish
chefs who have been able to maintain a perfect balance between traditional
cuisine from which they have learnt so much, and avant-garde cuisine, which
they have explored and from which they have earned international recognition.
This chef's career has
centered above all on Catalonian cuisine. But a visit to the Basque Country
back in 1975 opened his eyes and led him to discover new horizons beyond his
family's restaurant in Barcelona. As an adolescent, his plan was to become a
mechanic but, after his military service, he met Juan Mari Arzak and heard about Bocuse and Girardet,
just when Nouvelle Cuisine was making its mark.
Gaig's family background
pointed him in the right direction. Since 1869, his family had run an eating
house in Barcelona, and both his grandmother and his mother had taught him the
essentials of Catalonian culinary tradition. Then, his blossoming friendship
with Arzak gave him new ideas, fresh from New Basque Cuisine (Nueva Cocina
Vasca ) and its source of inspiration, French Nouvelle Cuisine.
took over the family business in the Hortes district of Barcelona and, after a
number of changes, it received its first Michelin
star in 1993. Later on, in 2004, he received an offer to move his
restaurant to the central Eixample district, in the Hotel Cram. This was the
start of a new period of greater visibility, with the arrival of both a new
local clientele and tourists in search of Catalonian haute cuisine.
Gaig claims to keep a
watch over all the ingredients coming into his restaurant's kitchen. Though he
has plenty of reliable sources, Gaig goes every morning to the Boquería market
to purchase fresh goods for his restaurant, where the menu is forward-looking
but does not lose sight of tradition.
In 2008, Gaig opened
up a new establishment in Barcelona, which he runs in addition to the small
Gaig (a mere 16 tables as well as a
private dining-room). It is called Fonda Gaig. Tradition rules,
and the star dishes are meatballs with cuttlefish, and Catalan-style cannelloni
- old-fashioned recipes but prepared and presented in modern ways. Restaurante Gaig and FondaGaig represent two complementary ways of seeing Catalonian
cuisine but watched over by a single chef, Carles Gaig.
information contained herein is provided as a public service with the
understanding that this site makes no warranties, either expressed or implied,
concerning the accuracy, completeness, reliability, or suitability of the
information. Nor does warrant that the use of this information is free of any
claims of copyright infringement. This site do not endorse any commercial
providers or their products.
Blog: Exceptional food that worth a special
journey. Distinctive dishes are precisely prepared, using fresh ingredients. And
all other foods that can kill you.
Culinary Physics is a
Molecular Gastronomy blog specializing in molecular gastronomy recipes-food
style, molecular book review, molecular gastronomy kit review
and molecular gastronomy restaurants guide.
Culinary Physics Blog is your comprehensive source of Australian cuisine
recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine
recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine
recipes, English cuisine recipes, French cuisine recipes, German cuisine
recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine
recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine
recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine
recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian
cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian
cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai
cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West
African cuisine recipes.
2011- 2014 All Rights Reserved. Culinary Physics Blog