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Culinary College vs. Cooking School
A culinary college goes beyond mere culinary training to offer activities and classes that can provide a foundation for future chef leaders. Read more »
The Science of Culinary Arts
In 1988, Alsatian chemist Hervé This and Hungarian scientist Nicolas Kurti coined the term molecular gastronomy to examine the science behind what we're eating. Chefs have used this knowledge to develop new and exciting menu options. As Kurti once noted, we knew more about the temperature of Venus than we did of soufflés. Read more »
Culinary Magic: Creating Food for the Wizarding World of Harry Potter
Universal's creative culinary forces have taken theme park food to the next level by teaming up with author J.K. Rowling to create magical "Potter" themed food and drinks at Universal's Islands of Adventure Park. Here's how they did it! Read more »
Culinary Trend Spot: Butchering
Butchering has fast transformed from niche interest to mainstream skill. Restaurants have noticed. Butchers (or chefs who are knowledgeable about butchery) are becoming an integral part of high-end restaurants, akin to sommeliers or pastry chefs. Read more »