Chef Richie Farina is no stranger to scientific technology, yet he also has an eye for art. He's executive chef of the Chicago molecular gastronomy eatery, Moto, which means he often uses high-tech ...
Chef Richard Blais tells us about molecular gastronomy, AKA food science! Chef Blais is headlining the South Florida Science Center and Aquarium's annual gala on April 11.
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