"Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena." So says Wikipedia. It is also a book written by the French scientist, Hervé This.This (pronounced teess) is a chemist working with the Institut National de la Recherche Agronomique (the National Institute of Agronomic Research) and the College de … [Read more...] about What the Hell is Molecular Gastronomy?
Stress – Working on a Restaurant Line
Today we add another voice into the mix of writers. As you probably know, I've been wanting to get some insiders opinions on the restaurant industry; a view of what it's like to be a line cook, a dishwasher, sous chef, etc. The following essay is from first person that stepped up. He has a different way of writing than most of our authors. I hope you enjoy it.First a brief … [Read more...] about Stress – Working on a Restaurant Line