Having never seen any of his cooking shows, most of what I know about TV personality Alton Brown is that he hates molecular gastronomy, and is somewhat bizarrely worried about its effect on cooking at large.
Here he is in 2011: "Yes, there's xantham gum in my kitchen. Why? Because I'm tired of shaking up a salad dressing. You know, it's practical things," he told a crowd at the American Culinary Federation's national convention. "Is it really cool to be able to make corn flakes out of peanut butter? Sure, it's a great trick. But it's a novelty, by and large."
"My worry about molecular gastronomy, especially with young cooks, is that they will try [to] use it [to] replace knowing how to cook. ..."
Of course, this seems similar to the worry that because Twitter exists people will stop reading (and writing) books. Many things can exist at the same time, yo.
Either way, he's coming to the Pikes Peak Center in February, and that's probably exciting to somebody, so here are the details via press release:
Alton Brown, Iron Chef host and renowned television personality is taking his brand of quirky humor and culinary science on the road with the “Alton Brown Live! The Edible Inevitable Tour.” Brown will appear at Pikes Peak Center on Tuesday, February 4, 2014. Tickets go on sale Friday, June 7, 2013 and are available at www.ticketswest.com, the Pikes Peak Center Box Office or by phone at 719-520-SHOW.
Recently named Best Food TV Personality at The Munchies, Brown’s tour promises to be an eventful evening of stand-up comedy, talks show antics, multimedia lecture, live music and food experimentation. Be prepared. Ponchos will be involved. The show will offer an interactive component in which audience members will have the opportunity to serve as Brown’s trusted assistants on stage. For those hoping to sip at the pure source of Brownian wit and wisdom, this is a must-see extravaganza for the whole family.
Brown said, "I've been cultivating material for this show for about a decade so it'll feel pretty darned good to finally get it out of my head and onto a stage. I feel we've come up with some pretty amazing food demos, and the multi-media segments are solid ... but I do have to say I'm a bit nervous about the singing parts."