However, when I read this interview, I see hardly any "physics" involved in here. The closest that David Mullen said that had anything to do remotely with physics was
I have been working with a technique called spherification. This is exciting because it allows me to change the physics of an ingredient. It doesn't change the flavor. The process just creates a light 'shell' about this tiny ball bursting with flavor and a liquid center. You can also change liquids to solids, in either case, it brings a new dimension to a dish.
Well, that wasn't a lot of "physics", was there? Minor application of phase transition, maybe.
I think those pastry competition where they had to construct outrageous chocolate and sugar pieces have more physics involved, or at least, structural engineering. :)