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Chef Food Scientists
Ferran Adrià PDF Print E-mail
From the first sip of the proffered aperitif at El Bulli - a frozen gin with hot lemon fizz - you know you're in for something different.
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Grant Achatz PDF Print E-mail

Basing menus on food science has made his restaurant Alinea (Chicago) the best US restaurant.
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Nicholas Kurti PDF Print E-mail
Nicholas was the head of Physics at OxfordUniversity and the person who coined the phrase “Molecular Gastronomy”, some 35 years ago. He made a presentation on this subject at the Royal Institution in 1969 entitled The Physicist in the kitchen.
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Heston Blumenthal PDF Print E-mail
Famous for his snail porridge and bacon and egg ice cream at his 3 Michelin star restaurant, The Fat Duck.
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GMP Basics: Employee Hygiene Practices


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