With all of the more recent attention paid to the science of cooking, I find it important to note that chefs and cooks have been unwitting practitioners of food science since the first stove was created. Take a look at my most recent article for San Pellegrino’s finedininglovers blog and let me know what you think.

CLICK ON THE LINK BELOW and please SHARE with your network of food professionals and enthusiasts.

www.finedininglovers.com/blog/points-of-view/bad-ingredients/