50-Minute Classroom: The Rest of the Science
Tuesday, 01 April 2014 03:00Combined with last month’s article from Chef Weiner on the basic science behind critical processes in the kitchen that all culinary students should understand, the following 10 precepts truly sum up any student’s “necessary science.”
By Adam Weiner, CFSE
Two months ago I raised the debate about teaching cooking science to students. Last month I wrote part one of what I personally think are the principles of science that should be taught to beginning culinary students. Here is part two: