Formulations

by | Jun 4, 2016 | Food Science

One challenge that many cooks have when they want to commercialize a recipe that they love is the scale up. Think of the first time you tried to make a signature dish of yours for your entire family and tried to triple or quadruple the recipe. Did it work? What about...
The ChefSteps Coffee Class

The ChefSteps Coffee Class

by | Feb 7, 2016 | Food Science

Behind the scenes of the coffee photo shoot (Photo courtesy of ChefSteps) The chef instructors at ChefSteps are pretty cool guys. I met a few of them in my adventure working as a development chef at the Cooking Lab developing recipes for Modernist Cuisine at...
The ChefSteps Coffee Class

Basic Taste: evolution of knowledge

by | Jan 10, 2016 | Food Science

Dairy scientist Paul McNeely conducts a taste test Years ago, NPR interviewed Jonah Lehrer, who gave interviewer Robert Krulwich a history of the understanding of the basic tastes. Greek philosopher Democritus is credited with the first thoughts about the basic...
The ChefSteps Coffee Class

What If, Part 2

by | Oct 10, 2015 | Food Industry

Courtesy of Chef Amadeus Chef Amadeus thrives in the What If world. What if you added a particular ingredient to a classic dish? What if you changed that ingredient’s format – dehydrate and grind it instead of serving it fresh or smoke it first? What if you...

Idea Graphing

by | Oct 6, 2015 | Food Science

As I was listening to Chef Amadeus spring from one idea to the next, a powerful image popped into my head, which I had seen in the Harvard University Food For Thought course 2013, during Chef Grant Achatz’s spotlight. It was an idea spider graph, essentially. No, I...