Though I take interests in trends of the current culinary world...ie. haute cuisine, "molecular gastronomy", "food science", Grant Achatz, and Ferran Addria's...i still resort to basics. My philosophy is if one can't cook good food in the first place...there is no room or worth in trying new modern techniques. Stick to the basics and grow from there....baby steps.
My cleaner version of new england clam chowder..omitting the cream.
This is my halibut en brioche, clam and shrimp mousseline(under brioche) manila clam consomme, rainbow marble potatoes, king oyster mushrooms, and compressed leeks...straight cooking...no fluff
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