Saturday 9th October 2021
One of the aims of ADAWA is to promote “the art and science of dentistry.” Cooking is also both an art and a science. Like dentistry the technical parts of cooking involve chemistry, mathematics and physics. The art of cooking involves pleasing the eye and the palate.
Dentistry is more and more becoming about the art and how the finished product looks to the patient.
Anyone can cook but teaching someone to be a skilled chef involves finding someone with an inborn sense of taste and design. This is so with dentistry. We can teach any one to prepare a cavity but to do that preparation to a high standard takes hours of practice and an inborn sense of understanding what is required.
As dentists we make appointment times to complete a procedure. A chef in a kitchen also has to prepare a dish in a time frame to avoid having disgruntle diners.
A restaurant kitchen works as a team, as does a dental practice. Dentists have many materials to select to work. We all choose what we like and what works best for us. Cooking is the same.
This limited attendance bespoke lunch course will aim to change the way that you look at your patients aesthetic requirements – what materials you use, how you use them and perhaps link it all back to the way that you approach your food.
ABOUT THE PRESENTERS:
Ben Ing worked at Restaurant Noma for seven years, four of those as the head chef. Kirsty Marchant worked at Restaurant Noma for five years, three years as front of house and two years as the head gardener. In 2019 Noma was named the second best restaurant in the world and is today widely regarded as the world’s most influential restaurant.