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Food Scientists and Chefs Offer Advice

At the end of Sunday’s IFT/RCA Culinology presentation— “Connecting Art & Soul to Science through Culinology”—moderator Dr. Lauren Shimek (IDEO) asked the three panelists to share their advice on how food scientists can get into and understand the culinary world, and vice versa. This is what the panelists had to say:

“Go eat. But don’t go to the fancy places. Go to dives … that’s where the fun stuff is happening. Go to enjoy and also go to be critical about what they did with the food.”
—Chef Andrew Hunter, Culinary Craft

“For the chefs they should spend time with ingredient suppliers. Push yourself into the science. Some flavor labs are very open to having people come in and visit. You may be uncomfortable but you are going to see a different perspective. Go into labs and watch what they are doing. You’ll get a better appreciation and better understanding of how they work.”
—Judy Lindsey, Product Dynamics

“Cook. Just experiment and try different flavor combinations. Sometimes it works and sometimes it doesn’t. Also, explore cookbooks, and don’t necessarily follow the recipe. Experience is the greatest teaching tool there is, especially in culinary.”
—Dr. Samir Amin, Two Chefs On A Roll

Kelly Frederick
Food Technology magazine
Digital Media Editor

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