Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Sentiment: POSITIVE
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I do like to cook; I'm sort of a mad scientist in the kitchen.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
We the chefs have a responsibility to learn about the chemical makeup of food!
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
Cooking is chemistry, really.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
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