For years, chefs' intimate interaction with food on a daily basis endowed them with extensive empirical knowledge about the behavior of food systems, yet they lacked understanding of the fundamental chemical and physical principles inherent to cooking. In the past few decades, chefs have begun to collaborate with the scientific community to gain greater understanding of their medium, which has given rise to the field of culinary science. In the world's most acclaimed kitchens, avant-garde and traditionalist chefs alike are implementing this knowledge to achieve fascinating results ranging from understanding microbial ecology in order to make complex, innovative fermented products to using sensory science to evaluate the flavor of their creations with unprecedented precision.

Applied culinary science: Restaurant cooking elevated through scientific insight

248th National Meeting (2014)

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