Since I wrote the story regarding fishing and harvesting with a conscience I have had an amazing response on my email, other sites and some people have even felt the need to call me! I also posted the same story on Egullet.org which people have responded both positive and negatively. The good point is that we are continuing to discuss the topic, the more awareness = more people thinking before they order one of these items.

I am also putting my money where my mouth is! I have since taken a consultancy role in Croatia where I will not be using anything which is not local or sustainable in the region. It is a small step but hopefully we can start something and begin to educate the others not to use irresponsible products. I will keep you posted on the progress of the restaurant and my mission!

See the below link to a very interesting article published on a sustainable blue fin tuna named Kindai, as well controversial but definitely a step in the right direction!

http://www.boston.com/news/science/articles/2010/02/22/with_bluefin_endangered_sushi_chefs_look_to_other_fish_in_the_sea/

Also see the below link to the comments chain in Egullet.org

http://forums.egullet.org/index.php?/topic/131972-sustainable-ingredients-when-will-we-learn/page__pid__1731233__st__0&#entry1731233

When you are constantly searching for new techniques you often encounter some collateral damage in the form of techniques which you cannot find a use for and who get left behind.

It is not because they are bad or unattractive but instead from not being able to make them fit into what you are doing.

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When will some people learn? This is the question I am constantly asking myself…………………………..

We all know the problems we are facing in the world with some of the oceans and rivers being close to fished out, but why does it take so long to really sink in to some peoples heads?

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I thought you should see the end of this comments Chain, there were some pretty good points brought up and some others which were a little strange. The good news is that I haven’t changed my mind from my first points, in fact I may of even just strengthened my view on the matter!

Feel free to leave your comments on the chain

http://forums.egullet.org/index.php?/topic/131769-progressive-cuisine-is-not-dead/

I was reminded today about a technique that I did about 6 months and I never wrote about……………………

The technique that I am talking about actually came after I was watching “The Bee Movie”, I wanted to make Honey Jelly candies that were chewy on the outside but a texturized fluid on the inside.

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On my recent consulting trip to Croatia I was lucky enough to be able to visit Bibich Winery which have some exceptional wines!

First I must admit something very bad on my behalf……………………..

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I posted my recent article Entitled “Stop the BS” on Egullet and since then I have been receiving comments and emails, both in support and against. The aim of this site and also the work I do in posting on other sites is to stir up a debate and have certain issues talked about. This gets people thinking and pushes our cuisine forward. Very interesting read, please feel free to leave your comments as well.

http://forums.egullet.org/index.php?/topic/131769-progressive-cuisine-is-not-dead/page__pid__1729430__st__0&#entry1729430

I will be away in Croatia on a consultancy trip until Thursday…………………

I am sure to come back with a lot of stories!

This story has been long overdue but to tell you truth there could not be a more relevant time to be discussing this topic!

The topic I am talking about is New Cuisine as we know it today, it does not matter what name you know it by (Molecular Gastronomy, Progressive cuisine, Nueva Cocina, Techno-emotional, Avant Garde, Etc) the principles are all the same. There has been such a hot debate over the naming and defining of our cuisine and not enough work into Evolving it. Now we are at a critical point where people are starting to throw stones and writing an early obituary, let’s see how dead it really is!

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My hopes for the last day of Madrid Fusion were very early dashed………………….

Well we can say it is a very fitting end to a very average Madrid Fusion, I have never been to a food conference anywhere in the world with such poor content and blatantly obvious sponsorships that made it hard to even stay focused on what was being demonstrated.

But there were a few saving graces worth seeing!

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