Science spurs extraordinary cooking trends

11/6/2007 | NYTimes.com

Many modern chefs are using scientific processes to help them develop new food preparation methods and create unusual dishes. Although chefs once avoided ingredients such as xanthan because they were considered industrial stabilizers, Spain's Ferran Adria and England's Heston Blumenthal spearheaded a trend toward the culinary use of everything from hydrocolloids to liquid nitrogen and lasers.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations