Traditional cooking methods certainly adds more flavor and makes the finished product tasteful but is labour and time intensive especially when cooking for a few thousand palettes. Where by modern cooking techniques and technology together helps maintain a consistency in the product delivery and saves on labour and time which could be utilized better. Traditional cooking methods work well for a 200 covers restaurant where attention to detail and exotic presentations and delivery of the product can be maintained. Cruise ships use modern techniques and technology to generate the volume of the product consistently and maintain the flavor profile. It also helps in the reduction of food waste and optimizes the use of ingredients better.

As a Culinary expert who is also a Dietitian, I have come to understand that different cooking techniques will give different outcomes to ingredients. In most cases, I prefer the traditional method because it has a way of giving deep taste and Flavor to the meal but sometimes modern techniques can do the trick. So on days when I’m confused, I do a bit of both. Not on first try though, as I find time to practice the combination techniques to see how great it turned out before officially recommending or using in a recipe.

Combine the 2 for the healthiest, however most flavorful culinary experience. That's what I love to do! Let tradition meet the new!

“Repay to Caesar what belongs to Caesar and to God what belongs to God” - if working within an organisation where traditional dishes make the business, I would definitely use everything as traditional as possible related to time and geolocation, anything else’s just creativity and imagination, may mix modern and traditional without prior notice, surprises are usually welcome in hospitality industry as long as they are positive

What you are cooking can oftentimes dictate the cooking method. Choose methods that favor ingredients and get the better result for the vision of the dish. Braising for bigger cuts of protein or light sear on tomatoes to caramelize them. Finalize the dish to execute the cook.

My experience is, the menu you choose and the projected number of plates to serve drives most of this decision. As with other answers here, authentic cuisine leans heavily toward traditional as it was developed without many modern equipment and storage capabilities. When knowing you have a target of multiple hundreds of meals, be ready to be a hawk for consistency and quality (costs elevated primarily in labor) or embrace, discover, create to achieve a balance of the modern methods with traditional methods. In the tight service labor pool, knowing what is available in your pool is essential. I love the experience of a small, traditionally prepared and served dining experience.

I think that it is possible to execute traditional flavors and textures with modern methods. Does the manner of execution matter to the customer getting the plate if the flavor is recognizable as traditional/nostalgic? Take advantage of the technology and methodology available to the modern chef when trying to deliver those traditional dishes!

Instead of maneuvering and forcing my way to what the final product is supposed to look like, I look at the steps of development that bring the best outcome and utilize my full potential and skill. I steer the ship towards the shore; new waves you cannot steer do not necessarily take you to a better place. - What you don’t know can’t help you. - Make it your job to know, and be up to date. - Don’t force it. - Don’t rely on cheap tricks, smoke and mirrors. - More often than not, old is gold.

Balancing traditional and modern cooking methods is a challenge I embrace with excitement. For me, the choice depends on the dish’s purpose, the ingredients, and, most importantly, the experience I want to offer. Ultimately, I find myself mixing both, using tradition as a foundation while infusing modern elements that keep my dishes relevant and exciting. Cooking is an evolving art, and blending the best of both worlds is how I stay inspired and keep my audience engaged.