-
1970
First sous vide in a restaurant -
1974
Sous vide foie gras terriene. -
1976
Liquit nitrogen ice cream. -
1980
Invention of Cvap. -
1987
Spiced Chilli: Oil (Oil infusion) -
1988
Aromatic oils. -
1991
Service on a skewer. -
1995
Squid Ink Bean Sprouts Rissotto (Deconstruction). -
1999
Tomato Powder (Microwave dehydration). -
2000
Hot siphoned emulsion. -
2002
Soft Boiled Egg and Garlic Emulsion. -
2003
Siphon agar fluid gel foam. -
2003
Gellan coating gel. -
2003
Melon Caviar (Basic spherification). -
2005
Gelatin clarification. -
2007
Gruyère Spheres (Pectin sphecification). -
2007
Seafood Paper (Book of seafood paper, label side). -
2008
Carbonated Mojito Spheres (Carbonated spherification). -
2009
How to Clarify Liquids with Agar. -
2010
Was the recognition of Noma, a restaurant located in Copenhagen, Denmark, as the best restaurant in the world by Restaurant magazine. This recognition unveiled "New Nordic Cuisine" and popularized avant-garde cuisine and innovative local ingredients in the world of gastronomy. -
2010
Modernist Béchamel: Pressure cooker, thickener blend. -
2010
Whipped Butter: Delta decalactone, whipping siphon. -
2010
An important technique in contemporary gastronomy was the use of sous-vide cooking techniques, which consisted of cooking food in vacuum-sealed bags at controlled temperatures in hot water. This technique allows food to be cooked evenly and preserves its nutrients and flavors. In addition, the foam technique, which consists of creating a light and airy texture from liquid ingredients and gases, was also frequently used to add a touch of elegance to dishes. -
2010
Most Outstanding Contemporary Chef Cuisines:
Ferran Adria (El Bulli, Spain).
Heston Blumenthal (The Fat Duck, UK).
René Redzepi (Noma, Denmark). -
2014
It was the rise of molecular cooking and the use of advanced techniques and tools in food preparation. There was also an increase in the popularity of local and sustainable food, as well as a growing interest in exploring new flavors and culinary cultures. -
2014
A prominent trend in contemporary cooking was molecular cooking, which uses techniques and chemicals to manipulate the flavors and textures of food. The cuisine of local and seasonal products was also valued, as well as the incorporation of elements from different culinary cultures in dishes and menus. -
2014
The "snackfication" of everything. -
2014
Most Outstanding Contemporary Chef Cuisines:
Massimo Bottura (Osteria Francescana, Italy).
Daniel Humm (Eleven Madison Park, United States).
Joan Roca (El Celler de Can Roca, Spain). -
2015
Apéro or gelato di verdura (New vegetable ice cream). -
2017
The preference for vegan, vegetarian and healthy foods. -
2018
An important event in contemporary gastronomy was the consolidation of the author's cooking trend and the popularization of "molecular gastronomy". Many renowned chefs began experimenting with innovative techniques and products to create amazing dishes and unique dining experiences for diners. There was also an increase in awareness of sustainability in food, leading to increased demand for organic and local ingredients. -
2018
Most Outstanding Contemporary Chef Cuisines:
Christina Tosi (Milk Bar, United States).
Virgilio Martínez (Central, Peru).
Ana Ros (Hiša Franko, Slovenia). -
2020
The rise of Molecular Cuisine -
2022
Most Outstanding Contemporary Chef Cuisines:
Helena Rizzo (Peanut, Brazil).
Jiro Ono (Sukiyabashi Jiro, Japan).
Alex Atala (D.O.M., Brazil). -
2022
It was the consolidation of the plant-based or plant-based food trend, with an increase in demand and popularity for vegan and vegetarian foods. In addition, there was also a focus on sustainability and waste reduction in the culinary industry.