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Celebrity Life

Why the Stodgy Old World of Bread Is Ripe for Innovation

by Jeremy Repanich
Nathan Myhrvold, the man behind groundbreaking book Modernist Cuisine, has set his sites on bread.
Posted in Dining, Food & Drink, Molecular Gastronomy

Most People Got Molecular Gastronomy All Wrong. Alex Stupak Told Us Why.

by Jeremy Repanich
"It's like pyrotechnics at a Kiss concert. Take that away, take your face paint away and you suck."
Posted in Dining, Food & Drink, Molecular Gastronomy, New York City

Why Molecular Gastronomy Was Far More Than a Fad in the Restaurant World

by Rachel Cormack
Beyond the fogs and foams, here's how chefs like Wylie Dufresne changed restaurants forever.
Posted in Dining, Food & Drink, Molecular Gastronomy, Noma, René Redzepi, Wylie Dufresne

Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy

by Jesslyn Lau

Can the novel methods used to conjugate individual 'notes' one day solve the issue of world hunger?

The post Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy appeared first on The Peak Magazine.

Posted in Cooking, Food, Gourmet & Travel, Herve This, Molecular gastronomy, Note by Note cuisine

Next big food trend: “Note-by-note” cuisine, pioneered by Herve This, father of molecular gastronomy

by Jesslyn Lau

Can the novel methods used to conjugate individual 'notes' one day solve the issue of world hunger?

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Cooking, Food, Gourmet & Travel, Herve This, Molecular gastronomy, Note by Note cuisine

Bo Innovation’s Alvin Leung makes first Singapore venture in April

by Jasmine Tay

The 'Demon Chef' eyes Marina Bay Financial Centre for his restaurant.

The post Bo Innovation’s Alvin Leung makes first Singapore venture in April appeared first on The Peak Magazine.

Posted in Alvin Leung, Bo Innovation, Forbidden Duck, Gourmet & Travel, House of Sichuan, MBFC, Michelin Stars, Molecular gastronomy

Bo Innovation’s Alvin Leung makes first Singapore venture in April

by Jasmine Tay
Bo Innovation

The 'Demon Chef' eyes Marina Bay Financial Centre for his restaurant.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Alvin Leung, Bo Innovation, Forbidden Duck, Gourmet & Travel, House of Sichuan, MBFC, Michelin Stars, Molecular gastronomy

Sujan Sarkar: “I Want to Make Indian Food Sexy”

by Jeremy Repanich
India’s chef of the year is bringing his modernist take on his country's cuisine to New York with Baar Baar.
Posted in Dining, Food & Drink, Molecular Gastronomy, New York City

Grant Achatz’s Next Unveils Its 2018 Themes with a Slight Twist

by Jeremy Repanich
The restaurant will explore the old and new of both French cuisine and Achatz’s groundbreaking modernist restaurant Alinea.
Posted in Chicago, Dining, Food & Drink, Grant Achatz, Molecular Gastronomy

The World Has 2 Newly Minted 3-Michelin Star Restaurants

by Jeremy Repanich
Spain adds to its rich culinary tradition with two more restaurants joining the ranks of the world’s best.
Posted in Barcelona, Dining, Food & Drink, Michelin Star, Molecular Gastronomy, Seafood

World’s 50 Best Names Dominique Crenn Top Chef

by AFPRelaxnews

The noted chef of 'poetic culinaria' is added to the list of names of top-level female chefs.

The post World’s 50 Best Names Dominique Crenn Top Chef appeared first on LUXUO.

Posted in 50 Best, Atelier Crenn, Best Female Chef, chef, Dominique Crenn, Gastronomy, Michelin Starred restaurant, molecular gastronomy, san francisco
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