The Biltmore Culinary Academy
in partnership with The Food Network South Wine & Food Festival hosted a
panel discussion on Friday, February 20 from 11:30 a.m. to 1 p.m.
The discussion titled “The Relationship between Spanish Chefs
and Scientists” included panel members Daniel Garcia, the first chef to
incorporate liquid nitrogen into cooking in Spain, Katsuya Fukushima, Culinary
Director of ThinkFoodGroup and Ruben Garcia, Director of Research &
Development of ThinkFoodGroup.
Author of the seminal On Food & Cooking, Harold McGee, offered
scientific perspective for the panel and Josh Ozersky, Restaurants Editor for
Citysearch, will the moderator.
Following the Culinary Converation, guests joined authors
Harold McGee, Josh Ozersky and Lourdes Castro at the Biltmore Culinary Academy
for a book
signing and a glass of Cava.
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