Here is an interview with Chris Young – one of the authors of Modernist Cuisine. He was a biochemist and mathematician who decided the kitchen was the place for him!
Archive for the ‘chef’ Category
from biochemist to cook
Posted in alternative careers, chef, personal story on February 24, 2011 | Leave a Comment »
molecular mixology…
Posted in chef, misc cool stuff on March 14, 2008 | Leave a Comment »
Found this older article on chemistry at the bar via Carbon Based Curiosities blog. Seems some bartender/chefs are using chemistry to create oddities for their cocktails: the house vodka martini is garnished with a lollipop — a lollipop made from “reduced olive brine, olive flavoring and salt crystallized in isomalt” that is stuffed with blue [...]
molecular gastronomy
Posted in alternative careers, chef, passions, uncategorized on November 6, 2007 | 2 Comments »
Use your chemistry knowledge in the kitchen? Here are some articles on doing just that: Food 2.0: Chefs as chemists By Kenneth Chang Published: November 6, 2007 Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen. [...]
