—Michael Ruhlman FORCE FIELD: Few chefs envision themselves cooking at the molecular level. DR. FREEZE: Spanish chef Dani Garcia gives the big chill to some food at the CIA. REAL HANDFUL: Foam may be an end in itself to a chemist, but shouldn't be for a chef. Molecular gastronomy" is a catchy term. It needs no explanation within the industry— it's been covered relentlessly in the food media (though few can actually define what it means). Its combination of words denoting ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.