CASA The Culinary Apprenticeship School (800) 300-0016 Click for menu.

science and food

Read articles & recipes from the Chef Apprentice School of the Arts.

Molecular Gastronomy in 2015 and Beyond

A few years ago there were two words that were on everyone’s lips—molecular gastronomy. It was simultaneously being heralded as the worst thing to happen to food since McDonalds and the greatest culinary achievement made since Georges Auguste Escoffier developed the brigade de cuisine in the first decade of the twentieth century. These days, it’s […]

Continue Reading "Molecular Gastronomy in 2015 and Beyond"