It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).
So what does this have to do with Laudisio?
Two words: Chocolate Caviar!
Pastry Chef Paul Mack is experimenting with all sorts of new approaches to food science. Different cooking methods have very diverse effects on food textures, flavors and appearance, and many of these are on display in our new spring dessert menu!
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