Kinda wish I didn't hate olives

Jose Andres and Google. Who knew they were a match made in heaven??? And that, to work in the culinary field, you must "learn to love failure."

Kelly Z and I went to Google's DC HQ tonight to hear Jose Andres (mastermind chef behind DC restaurants Minibar, Zaytinya, and Cafe Atlantico, among others) talk about molecular gastronomy and his approach to food. Although, according to him, he does not do molecular gastronomy, because "I do not look through a microscope everyday to cook chicken." He prefers "modern Spanish." Whatever you call it, it's TOO COOL. And I love him.

The talk (which lasted a little over an hour, was packed, and featured a slide show) covered everything from technique, to Haiti, to the corn lobby. It was part science show, part foodie-porn, part lesson in social responsibility. Jose showed us how he makes "almonds and cheese," and how he uses agar to make little mojito spheres (and carbonates them, no less!). He showed us how he used solar ovens in Haiti to empower the people there to feed themselves following the earthquake, and discussed the importance of seeing aid within a larger picture and its potential unintended consequences (for instance, how food aid can end up putting local farmers out of business and therefore increase their need to rely on future aid). Some obnoxious intern told us all during the Q&A section (in what was decidedly NOT a question) about how she works for a senator who supports the farm bill--Jose subsequently lectured her for ten minutes about the evil of corn subsidies. Perhaps his most interesting point, in my opinion, was about the local food movement. He pointed out that global trade, food included, has helped development throughout the world, and is responsible for US growth, too. So although buying local is good and environmentally friendly, choosing to buy exclusively local can secondarily create poverty in other, distant places...and this could then result in an emigration problem. I know. I was just hoping to learn about food, and I got a lesson in complexity and macroeconomics!

After the talk, Google treated us to Manchego cheese, Iberico ham, crackers, fruits, wine, and "liquid olives." Sadly, the only molecular gastronomy sample was based on an item from my trinity of hated foods! So although I did take a pic, I did not partake.

Of course, like big foodie dorks, Kelly and I had to take the obligatory "me with celebrity chef" photo before we took off. And I got confirmation from the horse's mouth that although octopus has been removed from all Andres restaurants in deference to Paul the Octopus, it is only temporary. Thank goodness!!!