José Andrés (ThinkFoodGroup, minibar, Jaleo)
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.
Watch Next Video: Mixing the Unmixable- Lecture 7- Nandu Jubany- Carles Gaig
Who is José Andrés?
Jaleo
The Spirit &
Flavors of Spain
Under the direction of
famed chef José
Andrés, Jaleo offers an impressive assortment of tapas, the traditional
small dishes of Spain, as well as savory paellas, superb sangrias and a fine
selection of Spanish wines and Sherries in a festive, casual atmosphere.
Created in 1993 by Rob Wilder, Roberto Alvarez, and José Andrés, Jaleo has
become a DC institution.
Awards
1. Eater
Award for "Stone Cold Stunner" Monday, November 12, 2012
2. The
Washington Post’s Dining Guide Wednesday, October 17, 2012
3. Washingtonian
Magazine’s 100 Best Restaurants Tuesday, March 13, 2012
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