Day October 2, 2006

Is the term “molecular gastronomy” obsolete?

According to Emma Marris at The Sceptical Chymist, Harold McGee, author of my favorite book “On Food and Cooking” has suggested that the term “molecular gastronomy” should be ditched. He noted that most chefs labeled as molecular gastronomists rejected the…

Career opportunities at The Fat Duck

Currently, there is a career opportunity for chefs with an interest in science. Heston Blumenthal at The Fat Duck is hiring: Research Chef Stage – Applicants should give a minimum commitment of 3 months, but a longer stay of up…