Topic: State of the Industry/Trends
One of the most prominent ingredients used in molecular gastronomy is liquid nitrogen. Have you used this? If so, for what? If not, would you consider using it?
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
I used it in a science class in high school once. It was cool. I like what chefs do with it though. Very creative stuff.
- Jennifer Plank
- Cleveland, Ohio
As often as possible. In the season we go once a week... And we try and go to chefs garden once a month just as a little retreat to clear our heads and enjoy the beautiful produce surrounding us.