Interview with Chef Cristina Bowerman of Glass Hostaria - Rome, Italy
Chef Cristina Bowerman of Glass Hostaria - Rome, Italy
Fast forward a few years, and Bowerman
restaurant are now well received, thanks in part to her
blend of a chemical engineering background, a focus on culinary historicism (more than a nod to tradition), and an off-cut derring-do approach.
White Fish, Curry, Coconut, and Eggplant Spaghetti is the perfect example of her
willingness to give the Eternal City a makeover using el Bulli-esque molecular wizardry.
In this case, she
starts with tradition, wrapping eggplant in foil and smoking it over an open flame.
"The foil creates a chamber that infuses them with smoke," she
After getting the smoky, flavorful pulp, she
mixes it with methylcellulose, a gelling agent, to create her
Where Cristina Bowerman
has plenty of experience working with molecular powders, gels, and compounds, but she
stumbled upon methylcellulose almost by accident.
"This is something that was the right time, the right place, the right moment," Bowerman
says, recalling her
first foray with methylcellulose five years ago, when she
created a red pepper gel to go along with a chicken dish.
first success, Bowerman
wanted to do methyl-gnocchi with eggplant, and coconut.
"I thought [eggplant pasta] would be a perfect match with those flavors," she
Chef Cristina Bowerman of Gla..
Chef Cristina Bowerman