Belgrade, March 28, 2013- Swedish chefs Douglas Spiik and Dragan Unić, held a Molecular kitchen workshop for their Serbian colleagues. Molecular kitchen is the newest culinary trend, which represents new approach to food preparation and serving.
Douglas Spiik, member of culinary team of western Sweden and specialist of modern kitchen and molecular gastronomy and Dragan Unić, president of Association of Chefs of Western Sweden, are one of the most famous experts in this area. METRO Cash & Carry Serbia invited them to share their knowledge with Serbian chefs, presenting them how to prepare food and drinks using special physical, chemical and biochemical processes.
When you combine culinary with science, completely new, revolutionary trend grows, the trend which lately become new expression to many chefs, but also for the people who are ready to taste something new and unusual.
„During the preparation of meals we don't use chemicals, just natural ingredients which are regularly used in the kitchen. What makes molecular kitchen different, are inventiveness and creativity of chefs, who creates illusion, surprise and attack to all senses“, said Douglas Spiik, adding that thanks to the molecular kitchen there are no boundaries in food preparation and the chefs who wants to use this technic has to be creative and open minded.
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