Timothy Hollingsworth on Per Se Stint and Molecular Gastronomy ‘Fad’

He misses the garden.

In a long, in-depth interview with Toqueland, Hollingsworth, who is midway though the "exchange program" we told you about at Per Se, speaks about the cross-pollination within the Thomas Keller Restaurant Group, an insider a-ha moment revolving around "green tape," and why he's so disenchanted with chefs who cling exclusively to molecular gastronomy, characterizing their thought process as, "I can cook a piece of beef to medium-rare in a bag and sear it and serve it to you and you’re going to think it’s great. But can I go to a barbecue down the street in the park and barbecue a steak? Can I really cook?" [Toqueland]