As you may have guessed, The Cooking Lab is a bit different than the restaurant kitchens most chefs work in (even discounting the presence of centrifuges and rotavaps). One thing it does have in common with other professional kitchens around the world, though, is this: it takes a lot of people to make it run smoothly. As Nathan points out, at one moment during the creation of Modernist Cuisine more than 30 people were at the lab working, from editing and photographing to consulting and, of course, cooking. Check out this video of Nathan introducing some of the key players, with clips of life in a Modernist kitchen.
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hi guys, just wondering how can i be a part of this magnificent team??