Cook It Raw!

Cook it Raw!

'Sharing is caring' - now this may not be a motto by which all successful chefs live by, however for some of the world's current leaders in the culinary industry this spirit is very much evident. Today's most highly praised…

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Taste Buds And Molecules

Taste Buds and Molecules

I first came across the name François Chartier last year via twitter (@papillesetM) and then learnt about his book Taste Buds and Molecules which had just recently been translated into English. I found his research in the area of food science  into…

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Capitalizing On Human Capital

Capitalizing on Human Capital

  Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a track record which proves that the business model is…

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History And Future Of ElBulli

History and Future of elBulli

elBulli was born as a beachside snack bar in the 1960s, though by the time Adrià joined it in 1983, it had become a respectable restaurant specializing in French nouvelle cuisine. About a decade later, Adrià, having risen quickly through…

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Hydrocolloid Basics

Hydrocolloid Basics

A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium). A colloidal system may be solid, liquid, or gaseous. A hydrocolloid is defined as a colloid system wherein the colloid…

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