Here’s an interview line guaranteed to land you your dream restaurant job: “Molecular gastronomy? Sure, I studied it at Harvard with Ferran Adria and Jose Andres.” And you can say it if you attend the course these world-famous experimental chefs will be teaching this fall under the auspices of the Harvard University physics department. Getting into their class won’t be easy. But if you can swing it, you’ll wind up with knowledge and credentials no one else can touch. Adria (his El Bulli in ...

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