The Institute of Culinary Education (ICE) had a camera crew roving around during our event there last month, and has just released a nice video showing how the Modernist Cuisine culinary team pulled together with a terrific bunch of students to wow the guests with their amazing food.
There is a minor text error in the video, so we should clarify for the record that Kyle Connaughton was the head chef of the development kitchen at The Fat Duck restaurant while Maxime was staging there. Maxime was later the head chef at Jack’s Luxury Oyster Bar, and is the head chef of our research kitchen at The Cooking Lab as well as a coauthor of the book.
http://youtu.be/niZu5_adUgQ?hd=1
Hello again.
Enjoying the book and looking at steam ovens as well.
A request: Can Nathan ( and Chris and Maxime) inscribe the book if I sent the first volume with return postage and return packaging?
Thanks