Education

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 ...

Health-care reform may have bumped national food-safety legislation from the top of Congress’s agenda in 2009, but the food industry can expect a new push in 2010 to enact laws aimed at strengthening the U.S. food-protection system. Although it could be another year before regulations are promulgated, a number of additional federal efforts to modernize the nation’s food-safety system are ...

MICHAEL R. MORRISON PRESIDENT AND SENIOR EXECUTIVE CHEF FLAVORCHEFS LLC, BORDENTOWN, NJ CHEF MEMBERIt takes more than just a culinary degree or a food science degree on its own to put together good food in the prepared food industry. A big advantage that Culinology® has given me is not just the ability to create a product, but an understanding of how to translate ...

Raised or cake? Glazed or frosted? Jelly or cream?A kaleidoscope of delicious permutations turns around my mind as I peruse the dynamic rainbow of delights before my eyes, the unmistakable lingering memory of fried dough mingling with aromatic coffee in the still air.Although doughnuts didn’t begin their heyday in the United States until the 1920s, Washington Irving was already distinguishing ...

While preparing for the Research Chefs Association (RCA) 2010 Annual Conference & Culinology® Expo, taking place March 17 to 20 in Phoenix, I found myself in awe, now more than ever, of the critical part we all play to advance the development of food products and menu items throughout the industry. No matter our position or niche in the field, ...