This course will discuss concepts from the physical sciences that underpin both everyday cooking and haute cuisine. The content, including the delicious and edible (!) labs, have been developed in collaboration with the El Bulli Foundation in Spain. Each week a world-class chef will visit and present their remarkable culinary designs. The chefs include Joanne Chang (Flour Bakery, Myers and Chang), Mark Ladner (Pasta Flyer, Del Posto), Bill Yosses (former White House Pastry Chef), Enric Rovira (Master Chocolatier), Dominique Crenn (Atelier Crenn), Ferran Adrià (El Bulli), Martin Breslin (Harvard University Dining Services), Daniel Humm (Eleven Madison Park), Jody Adams (Rialto, TRADE), Joan Roca (El Celler de Can Roca). There will also be demos and lectures by other leaders in the field, including authors Harold McGee (On Food and Cooking, Keys to Good Cooking) and food scientist Dave Arnold (Booker and Dax, Cooking Issues).
