Cooking, Science And Education: Nature’s Farm-acy with Bill Yosses and Vayu Maini Rekdal
Bill Yosses, the official executive pastry chef at the White House from 2007 to 2014, and Vayu Maini Rekdal, chef, scientist and educator, demonstrate and discuss the scientific principles behind culinary processes.
How do emulsions and foams work, and why do certain ingredient substitutes work like magic? How do polymers relate to baking and what is super-cooling? Bill and Vayu explore these questions and more while showing how the relationship between food and science can promote wellness and scientific curiosity.
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