Friday, March 21, 2014

Culinary Physics Course at Harvard University

 

culinary-physics-course-at-harvard-university

Science and Cooking
by Harvard School of Engineering and Applied Science

Through cooking you can learn a lot about science—and vice versa. If you'd like to know more about how recipes work, as well as basic physics and engineering principles, this course is for you.

Science & Cooking: From Haute Cuisine to Soft Matter Science is a free online course taught by Harvard professors and top chefs.


DESCRIPTION

This course is a collaboration between eminent Harvard researchers and world-class chefs.

The Science and Cooking Public Lectures were a popular series of lectures presented through the Harvard University School of Engineering and Applied Sciences. Now it's available online for everyone to watch.

The introductory lecture features Harold McGee (author of On Food and Cooking), who talks about the history of using science in cooking up through current techniques in molecular gastronomy. That first session also includes a lecture and demonstration by Spanish chefs Ferran Adria - considered one of the "best chefs in the world" and head chef at elBulli - and José Andés, who was trained by Adria and now has several restaurants in the Washington DC area.

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase.

The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

The Harvard College Course

The Harvard School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed this course, General Education science course, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," which debuted in the fall of 2010. The course uses food and cooking to explicate fundamental principles in applied physics and engineering.


INSTRUCTORS

Michael Brenner (Faculty lead)
David Weitz (Faculty lead)
Pia Sörensen (Preceptor)

Lab Design/Implementation

Pere Castells, Unitat UB-Bullipèdia


You can view the entire lecture series on YouTube or iTunes.


WATCH IT ON YOUTUBE
Youtube Playlist

Name
Description
Released
1
Video Food and Science | Lecture 1 (2012)
Dave Arnold, Food Arts Harold McGee, New York Times September 4, 2012
9/10/12
2
Video Food and Science | Lecture 2 (2012)
Joan Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide Cuisine September 10, 2012
9/17/12
3
Video How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
Bill Yosses, White House Pastry Chef, September 17, 2012
9/25/12
4
Video Explorations of Chocolate Texture | Lecture 4 (2012)
Enric Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24, 2012
10/5/12
5
Video Working with Modern Thickeners | Lecture 5 (2012)
Fina Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday, October 1, 2012
10/11/12
6
Video The Science of Paella | Lecture 6 (2012)
Raül Balam Ruscalleda, Moments
10/18/12
7
Video Gelation and Heat Transfer | Lecture 7 (2012)
Jose Andres, Think Food Group, minibar, Jaleo October 15, 2012
11/2/12
8
Video Water, water everywhere: A Study in Texture | Lecture 8 (2012)
Wylie Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22, 2012
11/2/12
9
Video Bakistry: The Science of Sweets | Lecture 9 (2012)
Joanne Chang, Flour Bakery
11/14/12
10
Video The Science of Good Cooking | Lecture 10 (2012)
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
11/26/12
11
Video Modernist Cuisine at Home | Lecture 11 (2012)
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
11/26/12
12
Video Microbes, Misos, and Olives | Lecture 12 (2012)
David Chang, momfuku Carles Tejedor, Via Veneto
12/4/12


WATCH IT ON iTunes

Name
Description
Released
Price
1
Video Food and Science | Lecture 1 (2012)
Dave Arnold, Food Arts Harold McGee, New York Times September 4, 2012
9/10/12
Free
2
Video Food and Science | Lecture 2 (2012)
Joan Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide Cuisine September 10, 2012
9/17/12
Free
3
Video How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
Bill Yosses, White House Pastry Chef, September 17, 2012
9/25/12
Free
4
Video Explorations of Chocolate Texture | Lecture 4 (2012)
Enric Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24, 2012
10/5/12
Free
5
Video Working with Modern Thickeners | Lecture 5 (2012)
Fina Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday, October 1, 2012
10/11/12
Free
6
Video The Science of Paella | Lecture 6 (2012)
Raül Balam Ruscalleda, Moments
10/18/12
Free
7
Video Gelation and Heat Transfer | Lecture 7 (2012)
Jose Andres, Think Food Group, minibar, Jaleo October 15, 2012
11/2/12
Free
8
Video Water, water everywhere: A Study in Texture | Lecture 8 (2012)
Wylie Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22, 2012
11/2/12
Free
9
Video Bakistry: The Science of Sweets | Lecture 9 (2012)
Joanne Chang, Flour Bakery
11/14/12
Free
10
Video The Science of Good Cooking | Lecture 10 (2012)
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
11/26/12
Free
11
Video Modernist Cuisine at Home | Lecture 11 (2012)
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
11/26/12
Free
12
Video Microbes, Misos, and Olives | Lecture 12 (2012)
David Chang, momfuku Carles Tejedor, Via Veneto
12/4/12
Free
13
Video Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science) Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
9/8/11
Free
14
Video Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
Speaker: Joan Roca (El Celler de Can Roca) Location: Science Center C
9/14/11
Free
15
Video The Many Faces of Chocolate | Lecture 3 (2011)
Ramon Morató (Barry Callebaut)
9/26/11
Free
16
Video Exploring thickeners to manipulate mouth feel | Lecture 4 (2011)
Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
9/30/11
Free
17
Video Food Texture and Mouth Feel | Lecture 5 (2011)
Grant Achatz (Alinea) October 3, 2011
10/19/11
Free
18
Video Gelation | Lecture 6 (2011)
José Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
10/19/11
Free
19
Video Mixing the Unmixable | Lecture 7 (2011)
Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
10/21/11
Free
20
Video Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
Wylie Dufresne (wd~50)
10/26/11
Free
21
Video Playing with Taste through Browning | Lecture 9 (2011)
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
11/2/11
Free
22
Video Molecular Differences Between Production Methods | Lecture 10 (2011)
Dan Barber (Blue Hill) November 7, 2011
11/9/11
Free
23
Video Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
Speaker: David Chang (momofuku)
11/28/11
Free
24
Video Science in the Kitchen | Lecture 12 (2011)
Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)
11/29/11
Free
25
Video Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13
Bill Yosses (White House) November 28, 2011
12/9/11
Free
26
Video The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
Ferran Adrià (elBulli) December 4, 2011
12/9/11
Free
27
Video Science and Cooking: A Dialogue | Lecture 1 (2010)
Harold McGee, Ferran Adria (el Bulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)
10/26/10
Free
28
Video Sous-vide Cooking: a State of Matter | Lecture 2 (2010)
Joan Roca (El Celler de Can Roca)
10/28/10
Free
29
Video Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)
Bill Yosses (White House Pastry Chef)
10/28/10
Free
30
Video Olive Oil and Viscosity | Lecture 4 (2010)
Carles Tejedor (Via Veneto)
11/12/10
Free
31
Video Heat, Temperature and Chocolate | Lecture 5 (2010)
Enric Rovira
11/12/10
Free
32
Video Reinventing Food Texture & Flavor | Lecture 6 (2010)
Grant Achatz (Alinea)
11/12/10
Free
33
Video Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)
Nandu Jubany (Can Jubany)
11/12/10
Free
34
Video Gelation | Lecture 8 (2010)
Jose Andres (ThinkFoodGroup, minibar, Jaleo)
11/12/10
Free
35
Video Browning and Oxidations | Lecture 9 (2010)
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
11/16/10
Free
36
Video Meat Glue Mania | Lecture 10 (2010)
Wylie Dufresne (wd~50)
12/15/10
Free
37
Video Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)
Dan Barber (Blue Hill)
12/15/10
Free
38
Video Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation | Lecture 12 (2010)
David Chang (momofuku)
12/16/10
Free
39
Food and Science | Lecture 1 (Audio Only - 2012)
Dave Arnold, Food Arts Harold McGee, New York Times September 4, 2012
9/10/12
Free
40
Food and Science | Lecture 2 (Audio Only - 2012)
Joan Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide Cuisine September 10, 2012
9/17/12
Free
41
How Phase Changes Cause: Deliciousness | Lecture 3 (Audio Only - 2012)
Bill Yosses, White House Pastry Chef, September 17, 2012
9/25/12
Free
42
Explorations of Chocolate Textures | Lecture 4 (Audio Only - 2012)
Enric Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24, 2012
10/5/12
Free
43
Working with Modern Thickeners | Lecture 5 (Audio Only - 2012)
Fina Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday, October 1, 2012
10/11/12
Free
44
The Science of Paella | Lecture 6 (Audio Only - 2012)
Raül Balam Ruscalleda, Moments
10/18/12
Free
45
Gelation and Heat Transfer | Lecture 7 (Audio Only - 2012)
Jose Andres, Think Food Group, minibar, Jaleo October 15, 2012
11/2/12
Free
46
Water, water everywhere: A Study in Texture | Lecture 8 (Audio Only - 2012)
Wylie Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22, 2012
11/2/12
Free
47
Bakistry: The Science of Sweets | Lecture 9 (Audio Only - 2012)
Joanne Chang, Flour Bakery
11/14/12
Free
48
Modernist Cuisine at Home | Lecture 10 (2012 - Audio Only)
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
11/26/12
Free
49
The Science of Good Cooking | Lecture 11 (2012 - Audio Only)
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
11/26/12
Free
50
Microbes, Misos, and Olives | Lecture 12 (Audio Only - 2012)
David Chang, momfuku Carles Tejedor, Via Veneto
12/4/12
Free
51
The Finale | Lecture 13 (Audio Only - 2012)
Ferran Adrià, elBulli Foundation
12/12/12
Free
52
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (Audio Only - 2011)
Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science) Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
9/8/11
Free
53
Precision cooking: enabling new textures and flavors| Lecture 2 (Audio Only - 2011)
Speaker: Joan Roca (El Celler de Can Roca) Location: Science Center C
9/14/11
Free
54
The Many Faces of Chocolate | Lecture 3 (Audio Only - 2011)
Ramon Morató (Barry Callebaut)
9/26/11
Free
55
Exploring thickeners to manipulate mouth feel | Lecture 4 (Audio Only - 2011)
Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
9/30/11
Free
56
Food Texture and Mouth Feel | Lecture 5 (Audio Only - 2011)
Grant Achatz (Alinea) October 3, 2011
10/19/11
Free
57
Gelation | Lecture 6 (Audio Only - 2011)
José Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
10/19/11
Free
58
Mixing the Unmixable | Lecture 7 (Audio Only - 2011)
Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
10/21/11
Free
59
Proteins & Enzymes: Transglutaminase | Lecture 8 (Audio Only -2011)
Wylie Dufresne (wd~50)
10/26/11
Free
60
Playing with Taste through Browning | Lecture 9 (Audio Only - 2011)
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
11/2/11
Free
61
Molecular Differences Between Production Methods | Lecture 10 (Audio Only - 2011)
Dan Barber (Blue Hill) November 7, 2011
11/9/11
Free
62
Food Microbiology: An Overlooked Frontier | Lecture 11 (Audio Only - 2011)
Speaker: David Chang (momofuku)
11/28/11
Free
63
Science in the Kitchen | Lecture 12 (Audio Only - 2011)
Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking) November 21, 2011
11/29/11
Free
64
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (Audio Only - 2011)
Bill Yosses (White House) November 28, 2011
12/9/11
Free
65
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (Audio Only - 2011)
Ferran Adrià (elBulli) December 4, 2011
12/9/11
Free
66
Science and Cooking: A Dialogue | Lecture 1 (Audio Only - 2010)
Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)
10/19/10
Free
67
Sous-vide Cooking: A State of Matter | Lecture 2 (Audio Only - 2010)
Joan Roca (El Celler de Can Roca)
10/19/10
Free
68
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (Audio Only - 2010)
Bill Yosses (White House Pastry Chef)
10/28/10
Free
69
Olive Oil & Viscosity | Lecture 4 (Audio Only-2010)
Carles Tejedor (Via Veneto)
11/23/10
Free
70
Heat, Temperature, & Chocolate | Lecture 5 (Audio Only-2010)
Enric Rovira
11/23/10
Free
71
Reinventing Food Texture & Flavor | Lecture 6 (Audio Only-2010)
Grant Achatz (Alinea)
11/23/10
Free
72
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (Audio Only-2010)
Nandu Jubany (Can Jubany)
11/23/10
Free
73
Gelation | Lecture 8 (Audio Only-2010)
Jose Andres (ThinkFoodGroup, minibar, Jaleo)
11/23/10
Free
74
Browning & Oxidation | Lecture 9 (Audio Only-2010)
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
11/23/10
Free
75
Meat Glue Mania | Lecture 10 (Audio Only-2010)
Wylie Dufresne (wd~50)
12/15/10
Free
76
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (Audio Only-2010)
Dan Barber (Blue Hill)
12/15/10
Free
77
Creative Ceilings | Lecture 12 (Audio Only-2010)
David Chang (momofuku)
12/16/10
Free



FREE ONLINE COOKING LESSON


Science & Cooking: From Haute Cuisine to Soft Matter Science

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.

ABOUT THIS COURSE

During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe.

Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.

To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course — after all, in what other science course do you get to eat your lab?


The HarvardX Course

In 2013, for the first time, a version of Science & Cooking will also be offered as a massively open online course (MOOC) through HarvardX, Harvard University's newest online learning initiative. Registration is open to the public. Watch the exciting course trailer here.



Ways to take this edX course:

Simply Audit this Course

Audit this course for free and have complete access to all of the course material, tests, and the online discussion forum. You decide what and how much you want to do.

Free to All

or

Try for a Certificate

Looking to test your mettle? Participate in all of the course's activities and abide by the edX Honor Code. If your work is satisfactory, you'll receive a personalized certificate to showcase your achievement.

Free to All


COURSE STAFF

Michael Brenner
Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface.

David Weitz
David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology.

Pia Sörensen
Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.

Ferran Adrià
Culinary Advisor: Ferran Adrià was the chef and owner of restaurant elBulli in Roses, Spain, the only restaurant to have been voted number one in the world a record five times by the World’s 50 best restaurant list. He is founder of the elBulli Foundation, a creative initiative intended to keep pushing the limits of culinary invention. His books include: A day at elBulliModern Gastronomy A to Z, and other books.

Pere Castells
Culinary Advisor: Pere Castells is a chemist, teacher, and former head of the Alícia Foundation’s Scientific Research Department in Barcelona, Spain. He is currently coordinating the research project UB-Bullipèdia with the elBulli Foundation.

Daniel Rosenberg
Science Demo Guru: Daniel Rosenberg of Harvard University is the master mind behind the science demos in the course.

Harold McGee
Culinary Expert: Harold McGee is an expert on the chemistry, technique, and history of food, and will appear regularly, sharing his insights on these topics. He is the author of many books and articles, including the textbook for the course: On Food and Cooking: The Science and Lore of the Kitchen.

Nathan Myhrvold
Culinary Expert: Nathan Myhrvold is the principal author of the five volume cookbook Modernist Cuisine, Modernist Cuisine at Home and author of the forthcoming The Photography of Modernist Cuisine

Students of SPU27X get a 20% discount on the ebook Modernist Cuisine at Home. Apply "SPU27X20" at check out. This discount is available until January 1, 2014.

Dan Souza
Culinary Expert: Dan Souza is a senior editor at Cook's Illustrated and cast member of the America's Test Kitchen television show. Dan developed the test kitchen experiments for The Science of Good Cooking. He will be a regular contributor to the course. Dan's twitter handle is @testcook.

José Andres
Chef: José Andres is  the founder of ThinkFood Group and chef and owner of several restaurants including Minibar, Jaleo and The Bazaar. His books include Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America.

Dave Arnold
Chef: Dave Arnold is chef and owner of the bar Booker and Dax in New York City. He is also the founder of the Museum of Food and Drink and writes on Culinary Technology developments in the blog Cooking Issues.

Dan Barber
Chef: Dan Barber is chef and co-owner of Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY. He serves on the President's Council on Physical Fitness, Sports and Nutrition and Stone Barns Center for Food and Agriculture's board of directors. Dan is the author of several talks and articles and the book The Third Plate (Spring 2014). Twitter: @danbarber

Joanne Chang
Chef: Joanne Chang is chef and owner of Flour Bakery and Myers + Chang in Boston, MA. She is the author of two books: Flour: Spectacular recipes from Boston’s Flour bakery + Café and Flour, Too: Indispensable Recipes for the Cafés Most Loved Sweets and Savories.

David Chang
Chef: David Chang is chef and owner of the Momofuku restaurant group, including the two Michelin starred Momfuku Ko in New York City. He is the author of Momofuku cookbook, Milk Bar Cookbook and other books, and also publishes the quarterly journal Lucky Peach Magazine.

Wylie Dufresne
Chef: Wylie Dufresne is chef and owner of the Michelin starred restaurant wd-50 and the gastropub Alder in New York City.

Nandu Jubany
Chef: Nandu Jubany is chef and owner of the Michelin starred restaurant Can Jubany in Vic, Spain.

Joan Roca
Chef: Joan Roca is chef and owner of restaurant El Celler de Can Roca, outside Girona, Spain. The restaurant, run in collaboration with his two brothers, Josep and Jordi Roca, was recently voted best restaurant in the world by the World’s 50 best restaurant list and has three Michelin stars. Books include Sous-Vide Cuisine and El Celler de Can Roca.

Enric Rovira
Chef: Enric Rovira, based in Barcelona, is one of Spain’s most celebrated Master Chocolatiers.

Carme Ruscalleda
Chef: Carme Ruscalleda is chef and owner of restaurants  Sant Pau in Sant Pol de Mar, Spain, Sant Pau de Tòquio, Japan, and Moments in Barcelona, Spain. The three restaurants have been awarded six Michelin stars combined. She is the author of CR20: 20 Years of the Sant Pau, Carme Ruscalleda’s Mediterranean Cuisine, and several other books.

Ted Russin
Ted Russin is the Director of Consulting at the Culinary Institute of America. A food chemist with culinary training. Ted has experience in both culinary and industrial food process and product design. He has collaborated with chefs such as Wylie Dufresne, Thomas Keller, and Corey Lee. His work has been featured in the Los Angeles Times, The New York Times, and in the Cooking Channel Special “Geek-A-Licious”.

Carles Tejedor
Chef: Carles Tejedor is the chef of restaurant Via Veneto in Barcelona, Spain. He is also the founder of Oilab, a virtual space devoted to research and development of culinary oil products.

Bill Yosses
Chef: Bill Yosses is White House Executive Pastry Chef in Washington, DC. He is the author of The Perfect Finish: Special Desserts for Every Occasion.


PREREQUISITES

None. This is an introductory course.


REGISTER FOR SPU27X for FREE NOW

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