I reminded Davide Scabin, I don’t see the point to foam unless the use is very cleaver. I listened to him explain how he enjoys to use siphon to make foam, and while I appreciate foam, I feel that it should not be a feature, or a food sculpture. It should be a flavor enhancer, something you find inside a dish, a kind of expression of flavors, and not a distraction to the dish or the central theme or it can appear as soapy suds.