Cooking Fusion or Confusion?
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
Quote Author: Alain Ducasse, Nationality: French, Sex: Male
Profession(s) | Chef | Restauranteur |
Born: September 13, 1956
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide. (Source: Wikipedia.org)
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