MOLECULAR GASTRONOMY: HOW TO GET A LEARNER'S
Like to tinker in the kitchen? Wondering if the taste, textural and
temperature manipulations pioneered by culinary alchemists might work on
your menu or otherwise help you advance your career? Your time has come
with the release of Ferran Adria’s A Day at El Bulli book and his $200
starter set of commercial food additives and techno cooking gear. You
might think his cuisine is goofy, but Adria is widely regarded as the
world’s best chef and El Bulli is consistently ranked as the best
restaurant in the world. Now that information about this style of
cooking has become more affordable and accessible, why not give it a
THE RESTAURANT BUSINESS: IT'S ALWAYS
It looks like whatever damage soaring energy prices and the real
estate bubble didn’t do to the full-service restaurant business this
spring and summer, fallout from the near-meltdown of the financial
system will do this fall and winter. But if a recession will reduce
demand for restaurant meals—that’s what the restaurant chains that
participated in the recent RBC Capital Markets Consumer Conference see
on the horizon—how come food costs are predicted to take such a big
jump next year? Where’s the law of supply and demand when you need it?
The Concepts of Tomorrow Conference will inspire and enlighten
you in ways no other event can. Register now to take advantage of
our lowest registration rate at www.cotconference.com. If you prefer to register by
phone call our toll-free customer-service line at 800-736-8660.
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