David Chang and Spanish chef Carles Tejedor were the latest chefs to participate in the Harvard Cooking & Science Lectures Series.
The theme of the evening was Microbes, Misos and Olives, and both chefs gave a fascinating look at the world of microbes and their role in cooking.
First up wasTejedor,chef from Michelin-starred Via Veneto in Barcelona, who spoke about the manipulation of olive oil in his desserts.
He was followed by Chang who talked about his never-ending search for umami at his restaurant Momofuku Ssam Bar, which ranks 37th on the world's 50 best restaurants list. ''I never thought microbes would be delicous...I firmly believe it's the future of food.''
Watch the full lecture below and stay tuned for the next one which will feature Ferran Adria.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
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