Education

MICHAEL S. ZELLER CORPORATE CHEF GRECIAN DELIGHT FOODS, ELK GROVE VILLAGE, IL CHEF MEMBERCulinology® is something that I practice every day. It is what I do to get my job done. I take spices and other ingredients and blend them to create something fun and exciting. The science behind blending flavors with the basics of culinary training is what constantly keeps evolving food. ...

Food manufacturers and menu developers are always looking for creative ways to attract new customers while keeping their loyalists excited. Trade journals do a great job of identifying the latest flavor and menu trends, but there’s no substitute for actually tasting the food on site. Culinary tours let food industry professionals experience new flavors and concepts, check out unfamiliar gold-standard ...

As the incoming president of the Research Chefs Association (RCA), I want to thank you for entrusting me with leading the organization and for allowing me to serve its members in a greater capacity. RCA and Culinology® have helped direct my career path, as is the case for many of us, and giving back is the best way for me ...

Although millions of people around the world regularly—and happily—consume cilantro, it evokes a strong level of disliking in many others. The reasons behind this go beyond a simple matter of taste and might have genetic ties. A scientific exploration of the chemical composition of the green, leafy herb can also lend some clues.Some cultures, particularly in Asia, make culinary use ...

Ferran Adrià announced in January that he would be closing his world-renowned restaurant elBulli—considered by some the best restaurant in the world—for two years to gain new inspiration, since it had become “impossible to keep creating.” At that point, he said: “In 2014, we will serve food somehow. I don’t know if it will be for 1 guest or 1,000.”Turns ...