Know Thy Scientist

MAD Dispatches, 2014

Farmers have taken on an increasingly essential place in the professional kitchen, but this isn’t the only expansion of a chef’s circle of advisors that will improve food both inside and outside the restaurant. The same type of renewed, recast relationship between chefs and scientists will be essential for continuing to advance the craft of cooking though knowledge, and improving the place of food in the world.

Chef Wylie Dufresne put it succinctly in his MAD lecture a couple of years back: “Understanding why you’re doing something is an important aspect of doing it well; there will never be a right way to poach an egg, there’s only a more or less informed way of poaching an egg.” Science and scientists are as yet poorly utilized sources of information that, when directed correctly, can become invaluable partners to chefs in the effort to understand and hone their craft. read more

Nature Microbiology-Artisanal food microbiology-Arielle Johnson.jpg

Artisanal Food Microbiology

Nature Microbiology, 2016

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Khushbu Shah, Why chefs and scientists should work together