Introducing the AromaFork... an eating utensil that complements each bite with aromatics. Think of taking a bite of a fruit salad or a piece of lamb as a whiff of mint reaches your olfactory senses. Kind of genius and makes me wonder why I hadn't thought of it. At the same time it falls into the realm of gimmicky, somewhat like other molecular gastronomy tricks. I held a workshop last semester at RISD dining hall with chef Tim McFate and it was a blast. We made caviar and noodles of coconut creme and mango puree. By the end of 2 hours we had plates and plates of artistically constructed foods... none of it was eaten. I couldn't help feel guilty about the waste and now that I'm writing this, I realized I haven't used any of the techniques we learned that day... So it makes me wonder about new molecular gadgets. I'm curious what other food enthusiast think about the seasoned fork and if it will stay?