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BusinessWeek
September 2, 2010
Colman Andrews |
Book Excerpt: Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food While his celebrity-chef peers slap their names on frozen pizza and Las Vegas chow halls, Ferran Adria is taking the high road -- to Harvard.   |
AskMen.com
James Raiswell |
Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications. |
Chemistry World
October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
Wired
July 24, 2007
Sally McGrane |
The Father of Molecular Gastronomy Whips Up a New Formula Herve This came up with the formula for this confection in 1995 to prove that a scientific approach to cuisine can lead to all kinds of tasty new dishes. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
Prepared Foods
November 1, 2006
Claudia O'Donnell |
Editorial Views: Gastronomie Moleculaire Molecular gastronomy is defined as "the application of science to culinary practice and more generally gastronomical phenomena." |
IEEE Spectrum
March 2010
Erica Westly |
Molecular Gastronomy Goes Industrial Experimental chefs are inspired by technologies from the food-processing industry |
Popular Mechanics
September 2009
Kate Schweitzer |
Molecular Chef: This is My Job Most chefs don't have scientists on speed dial -- but then again, most chefs aren't Alex Stupak. |
Chemistry World
June 1, 2015
Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
BusinessWeek
September 2, 2010 |
The Making of a Master Chef Key milestones in the gastronomic development of Ferran Adria. |
Chemistry World
October 30, 2014
Philip Ball |
Spheres of influence Ferran Adria has worked for years to perfect the technique of spherification: encapsulating liquid foods in an edible polymer skin. It is one of the most striking coups of molecular gastronomy. |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
Chemistry World
April 30, 2014
Tim Reynolds |
A taste of molecules: in search of the secret of flavor A taste of molecules is an account of Diane Fresquez's personal journey to investigate the scientific basis of food and cooking and to discover the links between taste, memory and the molecular building blocks of what we eat. |
Chemistry World
February 24, 2015
Geri Kitley |
Note-by-note cooking: the future of food In this book, Herve This presents his concept of 'note-by-note' cooking -- making foods out of basic constituent chemicals, combining them to remake known foods or using them in a search for new tastes or dishes. |
BusinessWeek
September 11, 2006
Adrienne Carter |
Feed Your Mind Chefs like Wylie Dufresne of New York's wd˜50 are experimenting with "molecular gastronomy," challenging diners' palates - and heads. |
Job Journal
August 29, 2004
Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
HBS Working Knowledge
November 18, 2009
Julia Hanna |
HBS Cases: Customer Feedback Not on elBulli's Menu The world is beating a path to Chef Ferran Adria's door at elBulli, but the business owner has said he doesn't care whether or not customers like his product. This article describes why this marketing philosophy is a success in this case. |
Wired
May 2006
Mark McClusky |
My Compliments to the Lab Grant Achatz is serving up a delicious, high tech vision of haute cuisine. (How about a -30 degree F mango palate cleanser, hot off the antigriddle?) |
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
Fast Company
November 1999
Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Salon.com
December 18, 2001
Brian Libby |
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
AskMen.com
James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
Science News
November 16, 2002 |
Cooking Science Website expores the science of cooking. |
AskMen.com
Gregory Cartier |
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
Job Journal
April 17, 2005
Julia Hollister |
Recipe for Success Food service offers a tempting variety of careers in unlimited settings. Entry-level jobs often lead to management positions or entrepreneurship. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part I We start with five of the best packages that combine international destinations with top chefs and the best cuisine. |
Food Processing
March 2013
Rachel Zemser |
Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting. |
Entrepreneur
August 2007
Andrea C. Poe |
Nutritious Meals Cook Up an Idea Lorena Garcia is making children's eating habits her business with cooking workshops. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
Chemistry World
March 16, 2011 |
Inspirational science Seong Keun Kim is head of the Molecular Reaction Dynamics Laboratory at Seoul National University, Korea. He uses spectroscopic, microscopic and computational methods to investigate a wide range of subjects from molecular physics and nanoscience to cell biology. |
Job Journal
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
Prepared Foods
February 4, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off. |
BusinessWeek
September 19, 2005
Joyce Barnathan |
Cooking School: Don't Get Burned Head off disappointment by asking the right questions before you attend any cooking course. |
Real Travel Adventures
April 2008
Victoria L. Cooksey |
Cooking Class in the City of Light Taking a cooking class while visiting France is a good way to meet people and learn some of the regions best culinary skills. |
BusinessWeek
April 18, 2005
Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
AskMen.com
Gregory Cartier |
31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam. |
Job Journal
August 27, 2006
Julia Hollister |
Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States. |
