Boston Globe: Famous culinary school stresses science in kitchen
The CIA is tweaking the master-apprentice relationship that has been a
hallmark of professional kitchens since the days of suspending iron pots
over wood fires. The traditional way for a trainee to respond to a
request is, ‘‘Yes, chef.’’ Now school administrators want to make it
closer to, ‘‘Why, chef?’’ They want students to come up with hypotheses,
test them, and discover the best methods.
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