Commentary: Chefs turn on the "crazy button"

05/24/2007 | Toronto Star, The

Chefs are in the midst of a cooking revolution full of reinvention and prompted by molecular gastronomy, or, as Susan Sampson calls it, "culinary surrealism." Take as an example the high-tech variation on Bananas Foster, developed by Moto restaurant and showcased at last month's International Association of Culinary Professionals annual conference.

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Toronto Star, The

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