[]…..Scientific techniques

Innovative chefs are also finding ways to incorporate new gadgets and scientific techniques into all aspects of dining, from creating new ingredients to planning creative presentations.

Jozef Youssef, chef and founder of Kitchen Theory, a project dedicated to sharing ideas on culinary science and gastronomy, didn’t come from a science background but enjoys incorporating modernist techniques in his cooking because he feels it’s an “opportunity to use scientific principles to improve what we do in the kitchen and even dispel certain myths and traditions, which have been handed down over the centuries.”