Technological Advances in the Food Service Industry

1
Technological Advances in the Food Service
Industry

• Doug Kellner
• Hospitality and Tourism Technology
• Professor Bagdan
• November 1, 2007

2
Three Technological Advances

• Sous Vide Cooking
• Molecular Gastronomy
• Wine Systems on Tap

3
Sous Vide Cooking

• Under Vacuum
• Cooked at Lower Temperatures for Longer Periods
  of Time
• Immersion Pump
• Food Safety Issues
• Cost of Technology

Sous Vide Foie Gras, Almond Gele, Bing Cherry and
Chammomile
4
Molecular Gastronomy

• The introduction of science and cuisine to create
  a unique dining experience
• Caviar, Powder, Dust, Gele, Edible Paper, Foams,
  etc.
• Ferran Adria El Bulli Costa Brava, Spain
• Homaro Cantu Moto Chicago, IL
• Grant Achatz Alinea Chicago, IL
• Wylie Dufresne WD-50 Manhattan, NY
• http//www.wd-50.com/video.html

5
Wine Systems on Tap

• Nitrous Pumped
• Limits Oxidation of Wines
• Constant Cleaning
• Cost Efficient
• Influx of Wine Bars

6
Any Questions???
7
The End