I am left enthralled, animated, educated, excited, mesmerized, inspired, hungry for more and quite simply ... in-awe, after auditing a 10 week online course presented by Harvard University last fall. The course was called Science and Cooking.
What initially got my attention was the roll call of chefs that were to be part of this lecture/demonstration series. Names like Ferran Adria (El Bulli), Jose Andres (ThinkFoodGroup), Dan Barber (Blue Hill), Joan Roca (El Celler de Can Roca), Nathan Myhrvold (Modernist Cuisine), Wylie Dufrsene … Continue Reading ››