Kitchen Chemistry
June 3, 2011
What do Wolfgang Puck or Top Chef Richard Blais have in common? These chefs put pizzazz on the dinner plate using molecular gastronomy. We’ll go into the kitchen to show how chemistry adds flare to our food. credit: Ivanhoe
Topics:
Hospitality Recreation, Molecular gastronomy, Richard Blais, Food reality television series, Wolfgang Puck, Top Chef