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October 15, 2008
Newsletter




MOLECULAR GASTRONOMY: HOW TO GET A LEARNER'S PERMIT

Like to tinker in the kitchen? Wondering if the taste, textural and temperature manipulations pioneered by culinary alchemists might work on your menu or otherwise help you advance your career? Your time has come with the release of Ferran Adria’s A Day at El Bulli book and his $200 starter set of commercial food additives and techno cooking gear. You might think his cuisine is goofy, but Adria is widely regarded as the world’s best chef and El Bulli is consistently ranked as the best restaurant in the world. Now that information about this style of cooking has become more affordable and accessible, why not give it a try?
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THE RESTAURANT BUSINESS: IT'S ALWAYS SOMETHING

It looks like whatever damage soaring energy prices and the real estate bubble didn’t do to the full-service restaurant business this spring and summer, fallout from the near-meltdown of the financial system will do this fall and winter. But if a recession will reduce demand for restaurant meals—that’s what the restaurant chains that participated in the recent RBC Capital Markets Consumer Conference see on the horizon—how come food costs are predicted to take such a big jump next year? Where’s the law of supply and demand when you need it?
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