If you've payed for their 'premium'; Is it worth it?
>>7388128
I picked it up when it was 20$
So far I've done a lot of their advanced sous vide classes, gotten a lot of mileage out of the coffee class as well as their candy class, and once I get my hands on a whipping siphon I'll be working with that as well
If you like the modernist approach and their quality of recepies, and want the scientific background and technical understanding of what's happening, it's worth it
If you just like their recepies then there's really no need
the chef is assuming you are of heightened mind, perhaps through the use of narcotic. the tastes are meant to be extremely marginal and musical in nature, assuming the gourmet can contemplate them. if you are looking for a larded up burger, then you should be eating elsewhere.
not saying a larded up burger isnt delicious, but thats not the purpose of marginal flavor notes
i do believe many chefs abuse the history of their practice though and just see the plate as a visual component. namely because they cannot comprehend the true nature of their craft, and assume their patrons share that lack of depth
>>7388149
ah yes to add. ops pic looks pretty nasty
