When discussions of deconstructed food and molecular gastronomy occur, rarely do concepts like sustainability come to mind. People (like me), who eat food from the admittedly quirky chefs that make these whacky concoctions, are almost … Read more →
When you strip away the fame and the talent, Wylie Dufresne is really just another boy with his toys. Of course, it just so happens that Wylie is talented, famous, and really good with his … Read more →
Hervé This is the man who took science and applied it to food. The easiest way to explain him to the local folk is like this: No Hervé This means no Richard Blais. As the … Read more →
From Hervé This to Ferran Adrià to our own Richard Blais, science in the kitchen is all the rage. Though molecular cooking finds its’ roots in molecular gastronomy, the two phrases have become synonymous with … Read more →
I love to hear about all the international conventions going on! I am never able to attend, so I basically get the neener-neener feeling by simply visiting the website of the offending event! That said, … Read more →